Carrot and Coriander Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From The Complete Vegetarian Cookbook Ingredients:
1 lb carrot, chopped |
1 tablespoon vegetable oil |
3 tablespoons butter |
1 onion, chopped |
1 stick celery, sliced |
2 small potatoes, chopped |
4 cups vegetable stock |
2 -3 teaspoons ground coriander |
1 tablespoon fresh coriander, chopped |
1 cup milk, scant |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
2. Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
3. Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
4. Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
5. Cover the pan and reduce the heat even further.
6. Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
7. Add the stock and bring to a boil.
8. Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
9. Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
10. Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
11. Process the soup in a blender and pour back into the saucepan.
12. Stir in the milk and the coriander mixture.
13. Season with salt and pepper, heat gently, taste and adjust seasoning.
14. Serve garnished with fresh coriander.
15. Tip: For a more piquant flavor, add a little lemon juice just before serving.
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