An easy, budget busting recipe for a winter warmer carrot and coriander soup.
3leeks or onions
5large carrotsapprox 600g
4cups1 litre chicken stock
1tbspplain yoghurt or crème fraiche
Prepare and cook the vegetables
Peel and chop the carrots, onions/leek and garlic.
Melt the butter in a large pan. Add the onions/leeks, carrots and garlic and stir well to coat in the butter. Cover and leave to cook on a low heat for around 10 minutes until the vegetables are beginning to soften.
Add the coriander and stock
Stir in the coriander and cook for about one minute. Pour in the stock and season with salt and pepper to taste. Bring to the boil, cover and simmer for around 20 minutes until the vegetables are tender.
Serve the carrot and coriander soup
Leave to cool slightly, then puree the soup in a blender or with a stick blender until the soup is smooth.