Carrot and Coriander Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon ground coriander
  • 1 potato, chopped
  • 450g/ 6 regular full-sized carrots, peeled and chopped
  • 6.5 cup/ ~1.5 liters vegetable or chicken stock
  • salt and pepper, to taste
  • large bunch of cilantro, leaves and stems (about ¾ a supermarket packet)
Instructions
  1. Heat the vegetable oil in a large pan over medium heat.
  2. Once the oil is hot add the onion. Fry the onion for about 5 minutes, or until softened and starting to brown.
  3. Add in the ground coriander and potato. Stir and cook for 1 minute more.
  4. Add the carrots and the stock. Bring everything to a boil, then reduce the heat to a simmer.
  5. Taste and add salt and pepper to your liking.
  6. Simmer for about 20 minutes or until the carrots are tender.
  7. If you have an immersion blender add in the cilantro then use the immersion blender to blend the soup ingredients until smooth. Otherwise, add the cilantro and then use a regular blender of a food processor and blend the soup until smooth. You might need to do this in batches if your machines don't have enough space.
  8. Return the soup to the pot. Taste it and adjust salt if necessary. Reheat if needed and then serve with crusty bread.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/09/10/carrot-and-coriander-soup/