Carrot and coriander soup

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Adapted from BBC good food

Makes 5-6 servings.  Freezes well.
Nice thick consistency.

  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 1 tsp ground coriander
  • 1 potato , chopped
  • 450g carrots , peeled and chopped
  • 1.2l vegetable or chicken stock
  • handful coriander (about ½ a supermarket packet)

  1. Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
  2. Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches).  (or blitz with handheld blender). Return to pan, taste, add salt if necessary, then reheat to serve.

Recipe approx. 520 cals, 90 if 6 servings, 130 if 4

Comments

  1. Pippa7 March 2014 at 05:55

    Pressure cooker : initial steps on saute mode then 10mins in soup mode.

    ReplyDelete
  2. Pippa9 December 2022 at 12:20

    Normally do more like 600ml stock to make it nice and thick

    ReplyDelete

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