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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In England my mother makes this every winter. This soup is healthy and delicious. I like to serve this for lunch with fresh bread. Ingredients:
1 lb carrot, peeled and chopped |
2 tablespoons olive oil |
1 small onion, finely chopped |
1 clove garlic, minced |
1 teaspoon coriander seed, crushed |
1 teaspoon ground cilantro |
3 cups vegetable stock |
salt and pepper |
Directions:
1. Heat oil in large pan, add onion, garlic and carrots.
2. Cook gently for 10 minutes.
3. Stir in crushed and ground cilantro and cook for 1 minute.
4. Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
5. Puree the soup in a blender or food processor, then return to the pan.
6. Add salt and pepper and reheat gently before serving.
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