Carrot And Coriander Soup
This aromatic and creamy carrot soup is a delightful blend of sweet carrots, fragrant spices, and zesty orange juice. Topped with a swirl of cream and crispy homemade croutons, this dish is a comforting and satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 450g carrots, roughly sliced
- ÃÂÃÂÃÂý tsp ground cumin
- 1/2 tsp ground coriander
- 250ml orange juice
- 600ml vegetable stock (just to cover)
- Bunch coriander (chopped)
- Cream to garnish
- 4 slices slightly stale white bread
- Drizzle oil
Instructions
- Heat the oil in pan and gently sweat the onion, without colouring, for 3-4 minutes.
- Stir in the cumin and coriander
- Add carrots and cook for 1 minute
- Add stock and orange juice to cover, then boil until carrots are soft (roughly 20 mins)
- While the carrots are cooking, remove the crusts from the bread and cut into small cubes. Put the cubes into an oven tray and drizzle over amount of oil, tossing to coat. Sprinkle with salt and put into oven for roughly 10 minutes or until golden at gas mark 6. Remove onto some kitchen paper and leave to cool
- Add the chopped coriander (keeping a little for garnish) and blitz with a hand blender until smooth.
- Ladle into bowls, drizzle around the cream and sprinkle the coriander and croutons
Yield
Serves 4
Comments
No comments found.