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Carrot and Coriander Soup
- RECIPE MAKES: 4 portions
- PREP TIME: 15 minutes
- COOK TIME: 25 minutes
Method
Step 1
Heat the oil in a large saucepan, add the onion, and then fry for 5 minutes until softened.
Step 2
Stir in the ground coriander and sweet potato, and then cook for 1 minute.
Step 3
Add the chopped carrots and stock, bring to the boil, and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
Step 4
Tip into food processor with the fresh coriander, then blitz until smooth (you may need to do this in two batches).
Step 5
Return to pan, taste, add salt if necessary, then reheat to serve.
Serve with warmed Mevalia Breadsticks or Ciabattine.
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, chopped
- 1 tsp Ground coriander
- 100g chopped Sweet potato
- 450g Peeled and chopped carrots
- 1.2 litres Vegetable stock
- 15g Fresh coriander (about ½ a supermarket packet)
