This very tasty Carrot & Coriander Soup offers a cost-effective recipe that is easy to make at home. Use fresh coriander to produce the fragrant citrus taste & smell and serve with freshly baked bread. Perfect as a starter or main meal.
- Serves: 2-4
- Prep Time: 5 minutes
- Cooking Time: 25-30 minutes
- Ready In: 30-35 minutes
Ingredients
- 2 tbsp Olive Oil
- 450g / 1lb Carrots – sliced
- 1 large Onion – sliced
- 1 tsp Ground Coriander
- 3 shaves of Whole Nutmeg
- 1.2 litres / 2 pints Vegetable Stock (2 stock cubes)
- Large bunch of Fresh Coriander – washed and roughly chopped
- 2 tbsp Single Cream
- Knob of Butter
- Pinch of salt & black pepper to taste
Method
- Heat the olive oil in a saucepan or stock pot
- Add the sliced carrots and onions to the hot pan and cook for around 5 minutes on a medium heat until they start to soften
- Add the ground coriander, salt, black pepper, nutmeg and knob of butter and mix well. Cook for approx 1 minute
- Gradually add the vegetable stock and bring to the boil
- Turn down the heat and simmer for approx 20-25 minutes until the vegetables are soft
- Take the pan off the hob and using an electric hand blender, blend the vegetables and liquid until smooth
- Add the single cream and heat slowly for a further 4 minutes, stirring occasionally
- Once ready to serve, stir in the fresh coriander
- If serving in individual bowls, add a sprig of fresh coriander to the top of the soup
- Serve with freshly baked bread or toast
Top Tips
- To gain the best flavour, add the coriander to your Carrot & Coriander Soup just before serving
- If using the stalks of the fresh coriander, you may want a quick whizz with the hand blender to soften them or just use the coriander leaves which are already soft
Recommended Equipment
- Large stainless steel stock pot or saucepan (that will hold at least 4 pints / 2.27 litres)
- Electric hand blender
- Wooden spoon
- Digital kitchen scales for measuring
- Measuring spoons