15 August 2015
Carrot and fresh coriander soup
Ingredients
1 tablespoon of olive oil
4 large carrots, peeled and roughly chopped
1/2 large onion, roughly chopped
900ml (1 1/2 pints) vegetable stock
large bunch fresh coriander, roughly chopped
Method
Prep:5min › Cook:15min › Extra time:5min › Ready in:25min
1 Heat the oil in a large saucepan over medium heat.
2 Saute the carrots and onion for a few minutes until the onion has softened a little.
3 Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4 Remove from heat and allow to cool slightly.
5 Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.
