Carrot and Coriander SoupSubmitted by: BOTTOMLESS
IntroductionAn excellent lunch for an Autumn day An excellent lunch for an Autumn day
450g Carrots (about 4 med-large), chopped
1 large Onion, sliced
2 pints (1.2 litre) vegetable stock
1 clove Garlic, finely chopped
1 tbsp Ground Coriander
1 tbsp oil
1 bunch fresh Coriander (cilantro) or to taste, roughly chopped
salt and pepper
I love the taste of Coriander, so I've very heavy handed with the fresh leaves at the end. If you're not as enamoured as I am you can cut down the amount of fresh leaves to your taste.
Stir in the ground coriander and season well. Add garlic (earlier and it may burn) Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan (or swill out old pan to save washing up) stir in the fresh coriander and serve.
Serving Size: serves 4 (less if like me you can't resist it!)
Number of Servings: 4
Recipe submitted by SparkPeople user BOTTOMLESS.