Spicy carrot and coriander soup
Summary
| Yield | |
|---|---|
| Source | Aunty Jean |
| Prep time | 15 minutes |
| Recipe Type | soup |
Description
Warming tasty soup
Ingredients
| 25 | Gram | butter |
| 1 | onion (large chopped) | |
| 1 | Kilogram | carrots (trimmed and grated) |
| 2 | celery (finely chopped) | |
| 1200 | Millilitre | hot vegetable stock (1.2 litres) |
| 1 | orange (finely grated rind) | |
| 300 | Millilitre | creme fraiche |
| 3 | Tablespoon (Metric) | fresh coriander (chopped) |
Instructions
Melt the butter in a pan and add the onions. Cook over a low heat for 3 minutes until transparent. Add the carrots and celery and stir together for 2 minutes, then add the stock and bring to the boil. Reduce to a simmer and cover the pan. Simmer over a low heat for about 30 minutes or until the carrots are tender. Cool for 10 minutes then place in a blender or food processor and blend until smooth.
Return the soup to the pan. Add the grated orange rind, salt & pepper, creme fraiche and half the coriander and gently heat.
Serve sprinkled with the remaining chopped coriander.
Notes
OK to freeze