Sunday, 30 November 2014

Recipe – Carrot and Coriander Soup

One of our favourite soups and perfect on a cold winters day. Change the chicken stock for vegetable stock for a vegetarian variety.

Carrot and Coriander

Ingredients Method
1 large onion
400g carrots
300g potatoes
200g tinned tomatoes
1 1/4 pints chicken stock
1 1/2 tsp ground coriander
2 tsp lemon juice
1 tsp tomato puree
Salt and pepper
1/2 pint milk
2 tbsp chopped fresh coriander
Cream for serving
Chop the onion, carrots and potatoes and place in a saucepan with the tomatoes. Add the stock, ground coriander, lemon juice, tomato puree, salt, pepper. Bring to the boil and then simmer for around 40 minutes.
Puree the soup, add the milk, bring back to the boil and then simmer for a few minutes before serving.
Scatter the chopped coriander on top with a swirl of cream. Enjoy with crusty bread.

6 comments:

  1. Replies
    1. It is yummy, there's never any leftovers x

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  2. Yes indeed! Loved it when you cooked it for the Olde English night x

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    Replies
    1. It was popular. I have made a similar one, but it was eaten before I could take a photo. I'll just have to make it again :)

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  3. Sounds yummy. What did we do before tinned tomatoes :-) I go through masses of them! Have a good week, see you soon Diane

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    Replies
    1. Me too, I use them for so many things, but I love bacon, tinned tomatoes and a fried egg with crusty bread. Yummy x

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