Wednesday, March 23, 2011

Carrot and coriander soup


500 g      carrots, chopped.

25  g       onion, finely chopped.

25 g        garlic chopped

500 ml    vegetable stock.

2 tbsp      freshly chopped coriander.

6 tsp        olive oil..

100 g       chopped sultanas 

Salt and pepper, to taste.

1.     Heat the olive oil in large saucepan.

2.     Add the chopped onion, garlic and carrots; cook gently for 10 minutes.

3.     Stir in the crushed and ground coriander, then cook for one minute.

4.     Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots are tender.

5.     Purée the soup in a blender or food processor.

6.     Add the remaining vegetable stock.

7.     Add the salt and pepper, and if your including them the chopped sultanas.

8.     Garnish with chopped coriander and serve.

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