Ingredients
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.
Method
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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