Soups
Carrot & Coriander Soup
Ingredients
- 500 gr. (1 lb. 2 oz.) carrots, finely chopped
- 25 gr. (1 oz.) butter
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- 2 small sticks celery, finely chopped
- 1 large garlic clove, crushed
- 1 tbsp. coriander seeds, dry roasted in a
- small frying, then ground
- 1.2 lt. (2 pints) chicken stock
- Salt
- Freshly ground black pepper
- 2 tbsp. cream, optional
To garnish
- Chopped coriander leaves
Method
1
Melt the butter and oil in a pan and add the finely chopped onions. With the lid on, gently sweat the onions for a few minutes. Stir in the finely chopped carrots, celery, crushed garlic and ground coriander and still with the lid on, sweat for a few minutes more, until the vegetables are beginning to soften.
2
Add the chicken stock and the seasoning and bring to the boil. Simmer gently, for about 30 minutes until the vegetables are completely softened.
3
Whizz with a hand blender until smooth and stir in the cream (if using).
4
Serve garnished with the chopped coriander.
