Print Options:

Carrot and Coriander Soup

Yields1 Serving

@ Serge Chabert Photography

 1 tbsp vegetable oil
 1 onion
 1 tsp ground coriander
 1 potato chopped
 450 g carrots, peeled and chopped
 1.20 l vegetable stock
 1 handful coriander (about 1/2 a supermarket pack
Step 1
1

Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 minutes until softened.

Step 2
2

Stir 1 tsp groumnd coriander and 1 chopped potato, then cook for 1 minute.

Step 3
3

Add the 450g peeled and chopped carrots and 1.2 liter vegetable of chicken stock, bring to the boil, then reduce the heat.

Step 4
4

Cover and cook for 20 minutes until the carrots are tender.

Step 5
5

Add a handful of coriandere and use a hand blender or a food processor to blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.