Tuesday, April 24, 2007

Carrot and coriander soup

Carrot and Coriander Soup

1 kg of Carrots, roughly chopped
1 large onion sliced
1 large potato thickly sliced
2 cloves of garlic chopped roughly
1.2 Litres stock (Massel GF vegetable stock)
2 bunches of coriander, chopped

Place the onion and the garlic in the soup pot and sweat for five minutes. Add the stock, carrots and potato and cook for 25 minutes or until the root vegetables are soft. Add one bunch of coriander at the end. Blend in batches in the food processor or use a stab blender to make the soup smooth, you may need to add a little water if the soup is too thick. Reheat and serve with fresh coriander sprinkled on the top.

Serves 4-6

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