Carrot and coriander soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Side
Method
Heat a little oil in a large saucepan over medium high heat. Add the onion and garlic to the pan and stir around, until soft. Add the butter along with the ground coriander and cook for a further two minutes. Add the carrots and celery next, season, cooking everything together, stirring regularly for around 5-6 minutes.
Pour in the stock (which should be hot) and bring to the boil. Reduce the heat and leave to simmer for around 20 minutes. Blitz with a hand held blender until quite smooth ( we tend to leave it a little lumpy). Season again with a little sea salt ancd plenty of black pepper. Serve in deep bowls with a dollop of crème fraiche in each.
Ingredients
1 medium onion, finely chopped
6-8 medium carrots, peeled and finely chopped
1 stick of celery, finely chopped
1 clove of garlic, crushed
1 litre of good vegetable stock
1 tsp ground coriander
Sea salt and black pepper
80g butter
Vegetable oil
Crème Fraiche to serve
Method
Heat a little oil in a large saucepan over medium high heat. Add the onion and garlic to the pan and stir around, until soft. Add the butter along with the ground coriander and cook for a further two minutes. Add the carrots and celery next, season, cooking everything together, stirring regularly for around 5-6 minutes.
Pour in the stock (which should be hot) and bring to the boil. Reduce the heat and leave to simmer for around 20 minutes. Blitz with a hand held blender until quite smooth ( we tend to leave it a little lumpy). Season again with a little sea salt ancd plenty of black pepper. Serve in deep bowls with a dollop of crème fraiche in each.
