Carrot and Coriander (Cilantro) Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 teaspoon ground coriander or 1 teaspoon cilantro |
1 potato, chopped |
1 lb carrot, peeled and chopped |
2 pints vegetable stock |
1/2 cup fresh coriander or 1/2 cup cilantro |
Directions:
1. Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
2. Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
3. Add the carrots and stock, bring to the boil, then reduce the heat.
4. Cover and cook for 20 minutes until the carrots are tender.
5. Tip into a food processor with the fresh coriander/cilantro.
6. Then blitz until smooth (you may need to do this in two batches).
7. Return to the pan, taste, add salt if necessary, then reheat to serve.
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