Carrot & coriander soup
Be the first to rate this recipe
- 700g carrots
- 1 onion
- 1 Maris Piper potato, chopped
- 2 tsp ground coriander
- 1 cube vegetable stock
- Fresh chopped coriander
Chop carrots into even-sized thick slices discarding the tips and stalk ends.
Fry a chopped onion in a little oil until soft.
Add a peeled and chopped Maris Piper potato and 2 tsp ground coriander. Cook for a further 2 minutes.
Add the carrots and 1450ml of vegetable stock. Cover and cook on a gentle simmer for 15-20 minutes.
Add a handful of fresh chopped coriander and blitz in a blender, leaving texture in the soup. Season with cracked black pepper and serve with crusty bread.