Carrot and Coriander Soup
Jenny Smith
Prep: 10min
Cook: 30min
Total: 40min
Yield: 2 servings
Dish: Appetizer
Cuisine: Soups
Ingredients
- 2 stalks of celery
- 1 tbsp butter
- 5 carrots
- 1 1/2 cups vegetable stock
- 1 cup fresh coriander (a handful)
- 1 tsp cumin powder
Method
- Dice celery and fry in a pot with butter and cumin over low heat for 5 minutes
- When celery has turned transparent add diced carrots and vegetable stock
- Simmer for 20-25 minutes until carrots are cooked through (watch the pot doesn’t boil dry! Add more water if necessary)
- Add fresh chopped coriander (leave some for a garnish) and stir through
- Blend with a stick mixer and serve. Garnish with fresh coriander
Review this recipe
Reviews
0 out of 5 stars (based on 0 reviews)
There are no reviews yet. Be the first one to write one.
Categories
Get Jenny's recipes to your inbox
Save to Yummly
Share this recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print
Keywords: Carrot and Coriander Soup, Carrot, Coriander, Soup