Fast & Tasty Carrot & Coriander Soup

We had our monthly healthy fuddle at work this week. With the weather being a bit wild at the moment I thought it would be good to take something to warm the cockles. The soup went down well but the fuddle was a bit of a disaster, only a few people remembered and then someone turned up with Halloween decorated Kripy Kremes!

This soup is so quick and easy it feels like it doesn’t require a full post. However the flavour is beautiful and I know you will love it so I had to share it. You can make this ahead of time as it will keep in the fridge for 3 days or a month in the freezer. This serves 4 but I double  up the recipe and freeze the surplus.

Carrot and Coriander Soup

1 tsp Olive oil
1 Onion, sliced
1 Potato, peeled and cubed
1 tbsp Ground coriander
1 Garlic clove, crushed
450g Carrots, peeled and sliced
Juice of half a lemon
1.2 Litres low salt veg stock
Season
Fresh coriander from the garden to serve

Step one: Heat the oil to a large pan, add the onions and sweat for 5 minutes.

Step two: Add the potatoes, ground coriander and garlic to the pan and season before frying for 1 minute.

Step three: Pour the veg stock, lemon juice and carrots into the pan and boil for 20 minutes or until the carrots are tender.

Step four: Blitz with a hand blender until smooth, divide into four bowls and serve with fresh coriander and rustic bread.

Enjoy ?

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