Carrot and Coriander Soup

This is a classic soup with a perfect amalgamation of carrots and coriander bringing a sweet spicy flavour. It is an inexpensive creamy, soft and light soft soup that can be used as an accompaniment or as a main meal with a piece of bread. Carrots and coriander are affluent in vitamins and minerals and have important antioxidant benefits.

Ingredients serves 6

1 tbls butter or oil
1 chopped onion (150g)

1 tsp of ground coriander
1 kg carrots peeled and chopped

1½ liters of chicken or vegetable stock

1 tsp salt

½ tsp white pepper

3 tbls chopped fresh coriander

Method

Heat butter in a saucepan, add carrots, onion and ground coriander. Cook over low heat until onions are soft approx 5 min. while stirring. Add stock, salt and pepper and bring to the boil. Reduce heat to a simmer and cover the saucepan and cook for approx. 20 min. until carrots are cooked.

Blend the contents until smooth with a stick blender. When ready to serve add the chopped coriander and reheat.

Note: It is good idea to make a big pot of soup it will freeze well. For a nice presentation, swirl some cream in a circle add a couple of whole coriander leaves to the centre of the soup. If you prefer a thicker soup cook the soup without the lid.

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