Carrot and coriander is a classic combination. For a spicy twist, try adding ground cumin instead of coriander.

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

  • 1 tablespoon vegetable oil
  • 5 chopped carrots
  • 1 large chopped onion
  • 2 crushed cloves of garlic
  • 1 teaspoon ground coriander
  • 1 litre hot vegetable stock
  • Juice of half a lemon
  • 5 tablespoons fresh coriander
  • 1 teaspoon plain yogurt

Recipe method

1. Heat the oil in a saucepan over a medium-low heat and then add the carrots and the chopped onion. Stir-fry for 5 minutes or until softened. Add the crushed garlic cloves and the ground coriander, and stir occasionally for 1 minute.

2. Pour in the hot vegetable stock and bring to a simmer. Cover and cook for 30 minutes. Take off the heat, leave to cool a little then purée in a blender or in the pan with a hand blender until smooth. Stir in the lemon juice, and add seasoning to taste.

3. Gently reheat the soup but do not boil. Just before serving, stir in the chopped fresh coriander. Ladle into 4 bowls and drizzle a teaspoon of plain yogurt over each one before serving.

 

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