Cook and Scale
Carrot and Coriander Soup
4 servings · 40 min total
A bright, naturally sweet carrot soup warmed with ground coriander and finished with a shower of fresh cilantro. A British lunchtime favourite.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic, minced
- 700 g carrot, sliced
- 1 potato, cubed
- 2 tsp ground coriander
- 1 l vegetable stock
- 4 tbsp fresh cilantro, chopped
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion and spices — Heat the olive oil in a pot and soften the onion for 6 minutes, then add the garlic and ground coriander and cook for 1 minute.
- 2.
Simmer the vegetables until soft — Add the carrots, potato, and vegetable stock, season, and simmer for 25 minutes until the carrots are very soft.
- 3.
Blend the soup smooth — Stir in most of the cilantro, then blend the soup until completely smooth.
- 4.
Season and garnish to serve — Taste and adjust the seasoning. Serve scattered with the remaining fresh cilantro.