Fast & Tasty Carrot & Coriander Soup
My Carrot and Coriander soup is the perfect winter warmer. It’s simple, tasty and ready to serve in just 30 minutes.
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
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.
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