Carrot and Coriander Soup
Serves: 4
Ready in: 30 to 60 mins
"This easy soup is a great way to use up carrots on the turn. If serving as a starter, swirl a little soya or oat cream on top to create this attractive effect"
Ingredients:
1 tbsp vegetable oil1 onion, chopped
450g carrots, washed and sliced
1 garlic clove, crushed
1 tsp ground coriander
1.2lt vegetable stock
3 tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg, to taste
method:
- Heat 1 tbsp vegetable oil in a large pan, add the onions, carrots and garlic and sauté for about four mins or until soft. Stir in the ground coriander, seasoning and cook for one minute.
- Add the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Stir in the fresh coriander.
- Purée the soup, add the lemon juice and nutmeg to taste, then season well, reheat and serve with crusty bread if desired.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
