Carrot & Coriander (cilantro) Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 1/2 tablespoons butter or 1 1/2 tablespoons vegetable oil
• 4 carrots, peeled and cubed
• 1 medium potato, peeled and cubed
• 2 1/2-3 cups chicken stock, good quality preferably homemade
• 1/2 inch gingerroot, grated
• 1 teaspoon ground coriander
• 2 garlic cloves, minced
• salt, to taste
• pepper, to taste
• 1/4 cup roughly chopped fresh coriander, including leaves and stems (cilantro)
• 1/3 cup milk

Recipe

• 1 heat the butter or oil in a heavy based pan.
• 2 add the carrots and potatoes and saute over medium heat for 5-8 minutes.
• 3 add 2 1/2 cups of stock, grated ginger, ground corriander, garlic as well as some salt and pepper to taste.
• 4 bring to a boil and simmer until the vegetables are tender about 15 minutes depending on the size of your cubes.
• 5 carefully pour the contents of your pan into a food blender (you can use a hand-held stick blender also), add corriander (cilantro) and the milk (or cream).
• 6 blend until desired smoothness is achieved. if you find the soup to thick for your liking add more stock.
• 7 return the soup to the pan and heat through.
• 8 serve hot with your favourite bread.
• 9 it can also be made ahead and re-heated later or the next day.