Carrot and coriander soup is a classic, but most recipes don’t add the naughty little extra of double cream. I do!
1 large onion
1tsp ground coriander
2 sticks celery, chopped
750g carrots, peeled and chopped
1 litre chicken or vegetable stock
4tbsp double cream
Roughly chopped coriander to garnish
1) In a large pan melt butter and fry onion over a low heat. Add ground coriander then chopped celery and carrot. Continue to cook over gentle heat for 10 minutes, covered but stirring occasionally.
2) Pour stock into the pan and bring to the boil, then simmer for 20 minutes until carrots are tender. Allow to cool slightly before blending the soup with the coriander leaves and honey until smooth. I prefer to use a hand blender, which makes it easier to leave chunks as I prefer rustic soup.
Have a try yourself and enjoy!
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