Carrot & Coriander Soup
This classic soup is perfect for autumn and so easy to make. Great to have around for a warming lunch or quick dinner.
Prep Time 10 minutes
Cooking Time 30 minutes
Total Time 40 minutes
- 1 tbsp vegetable oil
- 1 medium onion diced
- 1 garlic clove crushed
- 1 celery stick finely diced
- 1 kg carrots peeled and roughly chopped
- 1 L vegetable stock
- 1 bay leaf
- 1 tsp ground coriander
- Pinch of nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- Handful of fresh coriander roughly chopped
Heat the oil in a large saucepan, add the onion and sauté for 2-3 minutes until they have started to soften. Add the garlic, celery and carrots and sauté for another 4-5 minutes before adding the vegetable stock and bay leaf.
Cover with a lid and simmer on medium for 30 minutes until the carrot is cooked through. Take out the bay leaf and add the spices, seasoning and most of the fresh coriander and stir everything together.
Ladle into bowls, top with the rest of the fresh coriander and serve with toasted crusty bread.
Serves 4 as a starter or 2 as a main dish. Keep in the fridge for 3-5 days for a quick meal.