Carrot and Coriander Soup
Over a year ago
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Ingredients
- 1 small onion chopped
- 1 lb Carrots
- dash of Olive Oil
- 1 Tsp Ground Coriander
- 1.5 Pints Vegetable Stock
Accompaniment
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours
Description
A winter favourite and freezes well - a firm favourite with everyone!
Method
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1
Heat the olive oil in a pan and saute the onion.
Whilst this is cooking chop the carrots into rounds (or you can do this before you start)
Add the chopped carrots and cook for 10 minutes
Add the Coriander powder and cook for 2 more minutes
Pour in the Veg Stock and bring to the boil – cover and simmer for 15 minutes.
Puree the result in a food processor and add salt and pepper to taste (be careful as some veg stock can be high in salt so best to so this after you have tasted)
Once this is a puree you can store in the fridge or freeze - I usually double the quantities and freeze half
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