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carrot and coriander soup

An easy, good-for-you soup that will warm you up on a cold day. Carrot and coriander soup freezes well, so put portions in the freezer and you'll always have something healthy, filling and convenient available for lunch.

Ingredients

    • 1 tbsp vegetable oil
    • 1 onion, sliced
    • 450g/1lb carrots, peeled and sliced
    • 1 tsp ground coriander
    • 1.2 litres/2 pints vegetable stock
    • large bunch fresh coriander, roughly chopped
    • salt and freshly ground black pepper

Directions

  1. Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
  2. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
  3. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.