About the Recipe
Carrot and Corinader is a classic soup. Carrot and coriander complement each other beautifully. This eay version is quick and simple to make, but is full of flavour.
Ingredients
1 tbsp Olive Oil
2 Medium Onions, diced
2 cloves garlic, grated or crushed
1 tsp ground coriander
1/2 tsp dried chilli flakes, or to taste
800g carrots, sliced
1 medium potato, peeled and chopped into 1/2 inch chunks
800ml vegetable or chicken stock
Salt and pepper to taste
15g fresh coriander
More chilli flakes and fresh coriander to garnish
Preparation
Step 1
Place oil and onion in a large saucepan. Fry the onion gently, with the lid on, for about 4 minutes, or until the onion is soft but not brown. Stir occasionally to prevent the onion sticking.
Step 2
Add garlic, ground corinader and chilli flakes, and fry for 1 minute, taking care to ensure the garlic does not burn. (Add a splash of water if the pan becomes to dry).
Step 3
Add sliced carrot, chopped potato, stock, salt and pepper. Bring to the boil and then turn the heat down low. Simmer for 20 minutes, or until carrot and potato are soft.
Step 4
Turn off the heat and add the fresh coriander. Carefully tip the soup into a blender and blend until smooth, you may need to do this in batches depending on size of your blender. Taste the soup add more salt and pepper if required.
Step 5
Serve Garnished with fresh coriander and chilli flakes