Soup is a really yummy dish, really easy to make, and great for winter. Carrot & Coriander soup is my favourite and I had a bash at making my own last night. The only thing is, you need a blender or liquidiser for this, so if you don’t have one, you can get one pretty cheap
Ingredients
- Carrots
- 3/4 pint Vegetable or chicken stock
- A white potato or two (depending on how thick you want it – I used 3!)
- Fresh coriander
- A bit of butter
- Optional – double cream
Instructions
Skin potatoes and carrots. Chop coriander up really fine. Remember – the more coriander you have, the more spicy it gets! Put a bit of butter in a large saucepan. Heat them on medium/low for about 5 minutes. Pour in your stock, and simmer for 15 minutes. Add coriander, and if you want, some double cream.
Let it all cool right down to a temperature that won’t melt your blender – you’re not blaming me if you put hot stuff in your blender and it melts! Then put it all in the blender and blend until really smooth. Once blended, pour back into your saucepan and heat… and as always, do not boil it as this may impair the flavour, and it’ll just be downright hot.
Pour into your bowl, and garnish with a coriander leaf. Serve with bread and butter. Yum!
