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Carrot and fresh coriander soup

created by , 28. 02. 2012
Ingredients Serves: 6
  • 1 tablespoon of olive oil
  • 4 large carrots, peeled and roughly chopped
  • 1/2 large onion, roughly chopped
  • 900ml (1 1/2 pints) vegetable stock
  • large bunch fresh coriander, roughly chopped
Inputs / Conditions / Prerequisites

olive oil carrot onion coriander

Steps
  • 1

    Heat the oil in a large saucepan over medium heat.

  • 2

    Saute the carrots and onion for a few minutes until the onion has softened a little.

  • 3

    Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.

  • 4

    Remove from heat and allow to cool slightly

  • 5

    Puree the soup until smooth, using a hand blender or food processor. Reheat before serving if necessary. Serve with crusty bread.

Outputs
Carrot and fresh coriander soup
Resources
Translations