Carrot & Coriander Soup
Carrots, along with many other root vegetables, make excellent main ingredients for either chunky soups or, as in this case, soft pureed soups.The ingredients can either be grown in your vegetable garden or easily sourced in your local store.
Print Recipe
Ingredients
- 1 lb carrots
- 1 tbsp vegetable oil
- 1 oz butter
- 1 yellow onion Chopped
- 1 celery stalk sliced and keep the leafy celery tops.
- 2 small yellow, waxy potatoes Chopped.
- 4 cups vegetable stock
- 3 tsps ground coriander
- Chopped fresh coriander
- 1 cup 3% milk
- Salt and freshly ground pepper
Instructions
- Prepare the carrots and cut into chunks. No need to peel if they are grown organically, just wash of any soil. Slice and dice the other vegetables as preferred.
- In a heavy-based pan or oven-proof casserole dish, heat the butter and saute chopped onion.
- Lightly boil the carrots, potato, and celery and cook for a few minutes. Drain and then add the the onions. Continue cooking for a further 5 minutes. Stir regularly to avoid burning the vegetables.
- Add the vegetable stock and bring the mixture to a boil. Partially cover the pan and reduce heat to simmer for a further 10 minutes. Use a fork to test that the vegetables are soft
- Melt the butter in a small saucepan and lightly fry the ground coriander for about a minute, stirring constantly.
- Use a food processor or blender to process the soup to the desired consistency. If you plan on keeping the soup for later use, now is the time to store in airtight container or freeze.
- Poor the mixture back into the saucepan. Add the milk, toasted coriander, and seasoning.
- Served garnished with chopped celery leaves and some freshly baked and buttered crusty bread.