Friday, 13 July 2012

Carrot & Coriander Soup

Carrot & Coriander Soup

Serves 6


175g/6oz onion, diced

50g/2oz butter

500g/1lb 2oz carrots, sliced

1 garlic clove, finely chopped

1.2 litres/2pt vegetable stock

2 teaspoons caster sugar

150ml/5fl oz whipping cream

2 tablespoons chopped fresh

Coriander leaves

Salt and freshly ground

Black pepper

Preparation Method:

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent. Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.

Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.

Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander. Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.

No comments:

Post a Comment