Carrot and Coriander Soup

Quick, easy, filling and packed full of goodness, plus its super simple to make. Perfect for a light supper or weekend brunch.

Ingredients
1 tbls vegetable oil
1 large onion, thinly sliced
6 large carrots, peeled and thickly sliced
3 cloves roasted garlic, pressed to a paste
1/2 tsp each dried thyme, dried rosemary and ground coriander
2 handfuls fresh coriander, roughly chopped
Water (or vegetable stock)
100ml orange juice


  • Heat the oil in a large saucepan, add the onions, cover and sweat for 5 minutes. 
  • Stir in the carrots, garlic, herbs and spice
  • Our in enough water (or stock if using), bring to the boil then simmer until the carrots are soft
  • Using a handheld blender, blend the soup  - make sure there are no chunks.
  • Add the fresh coriander and orange juice, then blend again
  • Season



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