Carrot and Coriander Soup
40 minutes
This vegan carrot and coriander soup is the perfect way to warm you up on a cold winter's day. The carrot can be replaced with 500g pumpkin or sweet potato if you prefer.
KeelhamFarm
2 people made this
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 4 carrots, peeled, chopped
- 1 brown onion, chopped
- 3 garlic cloves, chopped
- 900ml water
- 2 vegetable stock cubes
- 1 cup fresh coriander leaves
- salt and pepper, to taste
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Heat the oil in a large saucepan over a medium heat.
- Add the onion, carrots and garlic and saute until they are beginning to soften but not brown, about 5 minutes.
- Add the water and the stock cube and bring to the boil. Cover and simmer until the carrots are tender, about 20 minutes.
- Stir in fresh coriander. Blitz the mix in a blender until smooth and season to taste.
- Reheat until it’s hot but not boiling and serve immediately.
