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Title: Thick Carrot and Coriander Soup
Categories: Soup Vegetarian
Yield: 6 Servings
| 50 | g | Butter |
| 900 | g | Carrots |
| 1 | lg | Onion |
| 1/2 | ts | Coriander |
| 1/2 | ts | Ground Ginger |
| 1/2 | ts | Mace |
| 1 3/8 | l | Vegetable Stock |
| Salt | ||
| Ground Black Pepper | ||
| 1/2 | ts | Coriander Seeds |
| 150 | ml | Single Cream |
| GARNISH | ||
| Coriander Leaves | ||
| Carrot | ||
This spicy soup can be made in less than an hour - ideal for the busy cook. Make twice as much as you need and freeze it so that you always have a starter for unexpected guests.
Preparation Time: 10 minutes Cooking Time: 30-40 minutes Preparation: Chop the onion, slice the carrots, crush the coriander seeds. Chop the coriander leaves, cut the carrot into shapes for the garnish.
1. Melt the butter in a saucepan, add the carrots and onion, cover with a lid and cook for 5 minutes.
2. Add the coriander powder and seeds, the ground ginger and mace and fry for 1 minute. Add the stock and seasoning and simmer for 30-40 minutes or until the vegetables are very soft. Puree the soup in a liquidiser or food processor.
3. Reheat the soup until it is just boiling, then add the cream and sprinkle with the coriander leaves and garnish with the carrot shapes.
Freezing: Freeze this soup in convenient individual portions for up to 3 months. It can then be heated straight from frozen.
Microwave Method:
Put the butter, carrots and onion in a microwave proof bowl and cook on high (100%) for 3 minutes. Add the spices and cook for 1 more minute. Bring the stock to the boil and add to the bowl then cook for 12-14 minutes. Cool and liquidise. To re-heat, cook for 1 minute then stir in the cream.
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