Carrot and corriander soup
An easy, budget busting recipe for a winter warmer carrot and coriander soup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 3 tbsp butter
- 3 leeks or onions
- 2 cloves of garlic
- 5 large carrots approx 600g
- 1 tbsp coriander cilantro
- 4 cups 1 litre chicken stock
- 1 tbsp plain 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
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.
Serve with a dollop of yoghurt or crème fraiche.