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Carrot & coriander soup
Category : Mint, Central india, Starters and accompaniments
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- In a heavy saucepan, gently saute the onion in 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 puree.
- 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.
Ingredients:
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
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
RECIPES BY CHEFMEGHA
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