This soup is ready in around half an hour and is so cheap to make a big batch for the freezer. You will need a hand blender – Kenwood are my favourite.
Carrot and Coriander Soup
Ingredients:
- 30g butter
- 1 onion
- 500g carrots
- 1 clove garlic
- 1 tsp ground coriander
- 2 pints vegetable stock
- squeeze of lemon juice
- handful chopped fresh coriander
- freshly grated nutmeg
- Maldon salt and fresh black pepper
- fresh cream to serve (optional)
Directions:
-
- Roughly chop the onion and carrot and soften in the butter for 5 minutes in a large pan. Crush and add the garlic and ground coriander and stir for a minute.
- Add the stock, salt and pepper and bring to the boil. Simmer for around 15 – 20 minutes until the vegetables are soft.
- Add the handful of coriander and blitz with a hand blender until smooth. It doesn’t matter if some carrots are left whole – it adds a bit of texture.
- Add a squeeze of lemon and a twist of nutmeg to taste. Reheat a little, sprinkle with fresh coriander leaves and serve. I like mine with a swirl of cream.
Tagged: Budget, Prepare Ahead, Recipe
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