Ingredients

Carrots 450gm
Large onion 1
Fresh coriander 1 large bunch
Ground coriander 1 teaspoon
Vegetable stock 1.2 litres
Olive oil 2 tablespoons
Salt and Pepper To taste

COOKING EQUIPMENT
1 large pan
1 frying pan
PREPARATION
Slice the carrots
Roughly chop the onion
Remove the stalks from the coriander and roughly chop the leaves. Discard the stalks

Cooking Method

Heat up the olive oil in a frying pan to a medium heat. Add in the carrots and onion and fry for five minutes until the onions begin to soften. Turn the ingredients whilst cooking so that the oil coats all the vegetables and they are evenly cooked. Stir in the ground (not fresh) coriander and cook for one more minute.


Transfer the contents of the frying pan into a large pan. Add the salt and pepper. Pour in the stock and bring the the mixture to a boil. Turn the heat down and simmer the soup for about 20 minutes until the carrots have softened. Stir the soup a couple of times while it is cooking.



Liquidise the soup in a blender. It's best if you leave some texture to the carrots rather then blending the soup to a puree. Taste the soup and add any more salt and pepper to taste. Add the chopped fresh coriander leaves and stir them in. Serve the soup with fresh bread, French bread or rye bread go well with this soup