Carrot & coriander soup







Cook Time

30-40 Min


  • 175g/6oz onion, diced
  • 50g/2oz butter
  • 500g/1lb 2oz carrots, sliced
  • 1 garlic clove, finely chopped
  • 1.2 litres/2pt vegetable stock
  • 2 teaspoons caster sugar
  • 150ml/5fl oz whipping cream
  • 2 tablespoons chopped fresh coriander leaves
  • salt and freshly ground black pepper
  • In a heavy saucepan, gently sweat the onion in the butter until soft and translucent.
  • Add the carrots to the pan, and cook, stirring from time to time, for a further 5 minutes.
  • Add the garlic and stock. Season with salt and pepper and the sugar. Bring to the boil, reduce the heat and simmer for 30 minutes.
  • Pour the contents of the pan into a blender or food processor, and blitz to a purée. Pour back into a clean pan, and add the cream and coriander.
  • Taste and adjust the seasoning, then heat the soup through gently, stirring. Serve hot.
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