Carrot and Coriander Soup
Warm up with this comforting Carrot and Coriander Soup, a healthy blend of earthy carrots and fragrant coriander, perfect for any meal.
Ingredients
- knob of butter
- 1 onion finely chopped
- 650 g carrots peeled and roughly chopped
- 1 potato peeled and chopped
- 1 tsp ground coriander
- 1 l vegetable stock
- 4 petit pains to serve
- 30 g pack fresh coriander
- 4 tbsp single cream
- ½ tsp paprika
Instructions
- In a saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened.
- Stir in the carrots, potato, ground coriander, and a pinch of seasoning. Mix well to combine.
- Pour the stock over the vegetable mixture, stirring to coat everything evenly. Bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and let it simmer for 30-35 minutes, or until the vegetables are tender.
- Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves for garnish.
- Ladle the soup into 4 bowls, swirling 1 tablespoon of cream into each bowl. Garnish with the chopped coriander leaves, a sprinkle of paprika, and black pepper. Serve immediately with the warm petit pains on the side.