Carrot,garlic and Coriander Soup
Over a year ago
7,183 views
Ingredients
- 1 tbs Olive oil
- 1oz Butter
- 1 lb Carrots
- 1 head Garlic
- 1 pint Vegetable stock
- 1 bunch Fresh coriander leaves
- to taste Salt and freshly ground pepper
- 4 tsp Greek youghurt
Accompaniment
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Description
Donated to TLSE by Agnes Kaposi.
Method
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1
Chop the onions finely, and cut the garic to same sized peices.
Add them both to the heated oil/butterand fry the mixture for 3 to 4 minutesuntil the peices are golden.
Meanwhile, peel and dice the carrots, add them to the same pan, and con tinue frying for a further 4 minutes.
Add vegetable stock and simmer for 20 minutes.
Meanwhile, chop the coriander leaves finely.
Puree the soup in a blender, then season and reheat soup.
Pour the soup into individual bowls and sprinkle the coriander on top.
Or, just befor serving, stir the coriander into the hot soup, and put a spoonful of youghurt on top of each portion.
Agnes, I love carrot soup and I also love coriander. When I make this soup, I grate orange rind into it and add the juice of a fresh orange. This version is also luscious.