Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot and coriander soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch. Carrot and coriander soup is a classic soup for a reason.
Carrot and coriander soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Carrot and coriander soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have carrot and coriander soup using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Carrot and coriander soup:
- Make ready 2 medium potatoes - chopped
- Prepare 500 g carrots - chopped
- Take 1 onion - chopped
- Get 1.5 L chicken or vegetable stock
- Take Handful fresh coriander
- Get 1-2 teaspoons ground / frozen coriander
I think the previous reviewer has confused this with the 'Carrot and Coriander Soup' recipe. I made it yesterday and it was SO delicious! Delia's Carrot and Coriander Soup recipe. This is a lovely soup to make with spring carrots that are not quite as sweet as those in the summer.
Instructions to make Carrot and coriander soup:
- Prepare the ingredients
- Heat 1-2 tablespoons of oil in a large pan and fry the onion until softened.
- Add the potato and ground coriander and fry for 1 minute
- Add the carrots and stock and simmer for 20 mins until carrots are tender
- Tip into food processor or blender with the fresh coriander and blitz until smooth. (You will need to do this in batches). Pour blitzed soup into a large mixing bowl or pan.
- Add extra water if necessary to prefetted thickness. Season with salt, pepper or a few dried chillis as desired.
- Enjoy!
Coriander is said to have the flavour of roasted orange peel, which makes the two perfect partners. Add the ground coriander and potato and stir well, cooking for a further min. Stir in the carrot at this point. Add the hot vegetable stock to the saucepan. Ladle into warm bowls and garnish with a sprig of coriander.
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