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Carrot and coriander soup, is definitely one of many winter favourite top 5 and with so many methods and recipes variations to choose from.
Here’s a fuss free carrot and coriander I created when I was using left over veg in my fridge. It was so easy to do. I just banged everything I had In a pan using methods from other soup recipes and hoped for the best. This soup turned out so good, it was the best carrot and coriander I have made to date. Iv even saved some left over to use as a pasta sauce.
What you will need
1x white onion
1x yellow pepper
1x orange pepper
Hand full of carrots (I think I used 8)
1 x garlic clove
Knob of butter
1x chicken stock cube ( I didn’t have a vegetable one left but I guess you can use vegetable stock.)
Hand full of fresh coriander (you can use dried herbs)
Sprinkle of sea salt
Bang it all in.
Roughly chop onions, peppers, garlic and carrots into small pieces. You don’t have to be neat as we will be blending later.
Using a casserole dish, gently heat a knob of butter until it’s melted down to a liquid.
Chuck in the onion and garlic and sauté for a min or two or until softened.
Add the rest of the veg (carrots and peppers) and gently fry for a couple of minutes.
Pop in the chicken or vegetable stock and add 700mls of water.
Bring to the boil then simmer for 45 mins or until the veg is soft adding a handful of coriander half way through simmering.
Let the soup mixture cool slightly then gently blend to a smooth soup consistency.
Serve straight away with a little coriander on top for garnish, or place into tup-a-wear for later freeze and save for later.