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Carrot & Coriander Soup

Serves:

Ingredients

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450

g

carrots (peeled and sliced)

1

onion(s) (peeled and diced)

1

tbsp

vegetable oil

1

tsp

ground coriander

1.2

l

vegetable stock

1

bunch(es) of fresh coriander

Recipe submitted by: Elmwood School

Equipment needed: Hob, large saucepan, wooden spoon, knife and blender/food processor

Method

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Whizz with a hand blender until smooth. Stir in the fresh coriander and serve.
Serve with bread or croutons.

Top Tips:

If you don’t want the soup as thick, simply add more water.
Dress up the finished soup with a garnish if you like. Toasted seeds add extra fibre and protein. Croûtons use up any stale bread and add a pleasing crunch. A swirl of cream or extra-virgin olive oil topped with some extra coriander leaves and black pepper looks pretty.

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