Carrot and Coriander Soup
Carrot and coriander soup is a simple, smooth purée that uses the herb in two forms. Ground coriander goes in early with the softened onion and carrot, where it cooks into a warm, earthy background. The fresh leaves are stirred in only after blending, so they keep their bright, citrusy edge and a green freshness against the sweet carrot. It needs one pan, a blender and about 30 minutes.
Instructions
Warm the olive oil in a non-stick pan over a medium heat.
Add the diced onion and carrots and cook for about 5 minutes, until they begin to soften.
Stir in the ground coriander, salt and pepper, and cook for one more minute so the spice becomes fragrant.
Pour in the vegetable stock and bring it to the boil. Reduce to a simmer and cook for 10 to 15 minutes, until the carrots are very soft when pressed with a spoon.
Purée the soup until completely smooth.
Stir in the chopped fresh coriander and serve straight away.
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