Thursday, November 3, 2011

Carrot & Corriander Soup

Serves 4 - 6


1kg carrots, ends removed, quartered
1 lrg onion, sliced
50ml olive oil
Large handful fresh coriander
500ml Vegetable stock

Into a hot pot, add carrots and onion with oil

Cook until onion is clear

Add Vegetable stock and bring to the boil

Reduce to a simmer for 15 mins

Add coriander

Cook until carrots are soft

Once the carrots are cooked, blend using a hand blender until the soup is smooth

Serve with crusty bread

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