Carrot & Coriander Soup
Over a year ago
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Ingredients
- 4 carrots
- 1 ½l veg stock
- 1 onion
- bunch coriander
- teaspoon tumeric
- teaspoon cumin
- teaspoon paprika
- pinch white pepper
- pinch black pepper
- 2 tbsp olive oil
Accompaniment
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Description
Carrot & Coriander Soup
Method
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1
Cut the carrots lengthways twice and dice into small blocks, chop the stalks from the coriander into very fine pieces.
Cut the half onion into a small pieces and fry in the olive oil and add the chopped coriander stalks, add the turmeric, cumin, paprika, white pepper and black pepper and fry until the onion is translucent (seven or eight minutes).
Add the diced carrots and stir around, add the stock, bring to a simmer and cover, leave to simmer for fifteen minutes.
Put into blender and smooth, then either place pack in the saucepan and bring back to the boil or put into a large bowl and place in the fridge.
Serve hot or cold, with a swirl of yoghurt, a squeeze of lemon and some chopped up chives in the middle.
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