Carrot and Coriander Soup Recipe

Name: Carrot and Coriander Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
11
Set aside.
12
Process the soup in a blender and pour back into the saucepan.
13
Stir in the milk and the coriander mixture.
14
Season with salt and pepper, heat gently, taste and adjust seasoning.
15
Serve garnished with fresh coriander.
16
Tip: For a more piquant flavor, add a little lemon juice just before serving.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb carrot, chopped, 1 tablespoon vegetable oil, 3 tablespoons butter, 1 onion, chopped, and more.

Yes, Carrot and Coriander Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot and Coriander Soup

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