Carrot and coriander soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.
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Add the carrots and fresh coriander and cook for five minutes.
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Add the stock and simmer for five minutes.
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Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.
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To serve, pour into a warm bowl and garnish with the fresh coriander leaf.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic
- ½ onion finely, chopped
- 100g/3½oz carrots, chopped
- 25g/1oz fresh coriander, chopped
- 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- fresh coriander leaf, to garnish
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