Carrot and Coriander Soup Lite |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made the original recipe but wanted to leave out the saturated fats. Butter extract was add for a buttery flavor. After blending, strain through a sieve for a smoother texture. Ingredients:
2 teaspoons olive oil |
12 ounces carrots, diced |
2 celery ribs, diced |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
4 cups light vegetable stock |
salt |
ground black pepper |
fresh coriander (to decorate) |
butter flavor extract (to taste) |
Directions:
1. Heat oil in large saucepan and saute carrots and celery for 2 minutes.
2. Add coriander and cumin, fry for 3-4 minutes.
3. Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
4. Put through blender.
5. Correct the seasonings and texture.
6. Decorate with a little drop of cream (optional) and fresh coriander.
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