Creamy carrot and coriander soup
A quick and easy carrot and coriander soup with a lovely swirl of cream. Gluten-free, vegetarian and very tasty.
By Brian Turner
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- 1 clove garlic
- 陆 onion finely, chopped
- 100驳/3陆辞锄 carrots, chopped
- 25g/1oz fresh coriander, chopped
- 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- fresh coriander leaf, to garnish
Method
Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.
Add the carrots and fresh coriander and cook for five minutes.
Add the stock and simmer for five minutes.
Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.
To serve, pour into a warm bowl and garnish with the fresh coriander leaf.
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