CREAMY CARROT AND CORIANDER SOUP
Ingredients
- 1 tbsp olive oil
- 1 clove garlic
- ½ onion finely
- chopped
- 100g/3½oz carrots
- chopped
- 25g/1oz fresh coriander
- chopped
- 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- fresh coriander leaf
- to garnish
Directions
- Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes
- until softened.
- Add the carrots and fresh coriander and cook for five minutes.
- Add the stock and simmer for five minutes.
- Add the cream
- season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.
- To serve
- pour into a warm bowl and garnish with the fresh coriander leaf.
