Carrot & Corriander Soup

This is my favoriate soup at the moment. It tastes lovely, esp on these cold days! Doesn't taste of carrots which is great as I hate carrots. Easy way to get a portion of veg in and takes about 30 mins to make.

Cooked carrots are an excellent source of vitamin A which helps you see in the dark  A good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important anti-oxidant and gives carrots their distinctive orange colour.

 

Ingredients

1 tbsp vegetable oil
1 onion peeled & sliced
450g carrots, sliced
1 tsp ground coriander or corriander seeds
1.2 litres vegetable stock
large bunch fresh coriander, roughly chopped (use just the leaves far nicer!)
freshly ground black pepper to taste (try not to add salt)

Method

1. Heat the oil in a large pan and add the onions and the carrots.
2.Sweat the vegetables for 3-4 minutes until they starting to soften.
3. Stir in the ground coriander and season well.
4. Cook for 1 minute.
5.Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender. Add fresh corriander. Save a sprinkle to garnish at the end.
6.Blitz in a blender until smooth.
7. Ready to serve in to bowls and sprinkle with fresh corriander.