Carrot and coriander soup

By Bella-UK

A heart warming soup for those cold, long dark nights. Good old comfort food.

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

King langoustines with early...

Carrot Pickle (Gajar Ka Achar)

Ingredients

• 1 tablespoon of olive oil
• 4 large carrots
peeled and roughly chopped
• 1/2 large onion
roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander
roughly chopped

Details

servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

1. Heat the oil in a large saucepan over medium heat.
2. Sauté the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.