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Saturday, June 09, 2007
0 Comments ::  :: < 30 Minutes, Serves 4, Vegetarian, Vegan, Soup, Starter, Healthy Food, Tooth Friendly
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Carrot Soup with Potatoes and fresh Coriander
Ingredients:
- 500 g Carrots, peeled and finely diced
- 1 medium Onion, finely chopped
- 1 medium Potato, finely diced
- 3 tbsp fresh Coriander, chopped
- 2 tsp ground Coriander
- 225 ml vegetable Stock
- Salt and Pepper
Method:
- In a heavy based saucepan, heat the oil and fry potatoes and carrots for 8-10 minutes on medium heat, stirring occasionally.
- Add chopped onions and coriander powder to the pan and fry for another 5 minutes.
- Add the stock to the pan and bring to boil, then simmer covered on low heat for 10 minutes or until vegetables are tender.
- Season and add chopped coriander to the soup and liquidize in a food processor until a smooth texture is formed.
- Garnish with chopped coriander and serve.
Tip:
- If soup is too thick add a little more of the vegetable stock or hot water.
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