Carrot and Coriander Soup

Vicki - Easy Deliciousness

A warming bowl of soup to brighten up a rainy day

5 from 2 votes

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Prep Time:10

Cook Time:20

Total Time:30

Servings:

Equipment

Blender, or stick (immersion) blender.

Ingredients

▢ 1 tablespoon olive oil, extra virgin
▢ 1 red onion, peeled and diced
▢ 1 garlic clove, peeled and sliced
▢ ½ teaspoon ground coriander
▢ 800 g carrots, peeled and cut into rounds
▢ 750 mls chicken stock, or vegetable stock
▢ 10 g fresh coriander leaves, and stalks

Instructions

Saute the onion and garlic in a pan over medium heat, stirring regularly, until translucent. This takes approximately 5 minutes.
Add the ground coriander and stir for 30 seconds.
Add the carrots and chicken stock to the pan. Bring to a boil, then simmer for 15 minutes until the carrots are tender. Cover the pan partially and stir occasionally.
Once the carrots are cooked, allow them to cool for 15 minutes. Transfer everything to a blender, add the fresh coriander and blend until smooth. Depending on the size of your blender, you may need to do this in batches. Alternatively, you can use an immersion blender (stick blender) if you don't have one.
Return the soup to the pan and heat up just before serving. Season to taste. Garnish with extra coriander leaves and serve with warm crusty bread.

Notes

Storage

Carrot and Coriander soup will last in the fridge for up to 3 days in an airtight container.

To Freeze

Let the soup cool completely and freeze it in individual portions. Zip-lock bags are ideal as you can lay them flat in the freezer (remember to label them!). The soup will last in the freezer for up to 6 months.

Nutrition

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