Carrot And Coriander Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb carrot, chopped
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 1 onion, chopped
• 1 stick celery, sliced
• 2 small potatoes, chopped
• 4 cups vegetable stock
• 2 -3 teaspoons ground coriander
• 1 tablespoon fresh coriander, chopped
• 1 cup milk, scant
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
• 2 fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
• 3 add the celery and potatoes to the onions in the pan, and cook for a few minutes.
• 4 add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
• 5 cover the pan and reduce the heat even further.
• 6 sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
• 7 add the stock and bring to a boil.
• 8 half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
• 9 melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
• 10 reduce the heat and add the fresh coriander and fry for about 1 minute. set aside.
• 11 process the soup in a blender and pour back into the saucepan.
• 12 stir in the milk and the coriander mixture.
• 13 season with salt and pepper, heat gently, taste and adjust seasoning.
• 14 serve garnished with fresh coriander.
• 15 tip: for a more piquant flavor, add a little lemon juice just before serving.