You are really in for a treat with this quick and easy Carrot And Coriander Soup.
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Well the summer vacation is officially over and the kids have been back to school for a week now.
We have had a fantastic holiday this year and stayed the whole 6 weeks in our caravan in Friesland.
After weeks of overindulgence (too many bbq’s and glasses of wine) I was looking forward to getting back on track and implementing a healthier diet.
One of the first recipes I decided to make when I got back was a simple carrot and coriander soup (I think coriander is known as cilantro in the US). Despite this soup having very few ingredients it is unbelievably tasty and always goes down a storm (it used to be one of my mum’s go to recipes when she was entertaining).
Carrot And Coriander Soup
(makes approximately 6 servings)
1 kg Carrots
2 Large Onions
2 Garlic Cloves (crushed)
2 tbsp Olive Oil
1 1/2 Ltrs Vegetable Stock
2 tsp Dried Ground Coriander
Salt & Pepper
1 Bunch Fresh Coriander
1 Small Pot Low Fat Crème Fraîche (you can also use single cream or cream cheese as an alternative)
- Peel and chop onions and carrots.
- Heat the olive oil in a ** large non-stick pan ** and sauté the carrots,onions and garlic for a approximately 4 minutes (until they begin to soften a little).
- Add the ground coriander and a little seasoning (be careful that you don’t add too much if you have strong stock – you can always add more later).
- Add stock to vegetables and simmer for approximately 20 minutes (until vegetables are cooked).
- Using a ** kitchen blender / food processor **, blend the soup until smooth and return to pan (due to the volume of liquid you may need to to do this in batches).
- To serve pour into individual bowls, add a dollop of crème fraîche and sprinkle some freshly chopped coriander on top (this bit is important as it really brings the fresh flavours out).
And it’s as simple as that, you will be surprised how tasty this quick and easy soup is.
We normally enjoy our carrot and coriander soup with either homemade fresh crusty bread (I will post that recipe shortly) or a french baguette if I am pushed for time.
You can find the soup bowls I like to use (well they are actually café au lait bowls) here; ** White Porcelain 16 ounce Bowls **
This recipe should keep at least 3 days in the refrigerator and freezes pretty well (defrost overnight in fridge and gently reheat).
What’s your favourite homemade soup?
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