Carrot and coriander soup
By: Janet Brinkworth
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Carrot and coriander soup
- Prep time:
- 10 mins
- Cook time:
- 35 mins
- Serves:
- 4
Carrot soup with a touch of spice makes a tasty meal in Janet Brinkworth's simple recipe
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Ingredients
- 1kg Carrots
- 4 clove Garlic
- 1 Onion, peeled and quartered
- 2 tbsp Olive oil
- 1 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tbsp Fennel seeds
- 1.5 litres vegetable stock
- 1 red chilli
- black pepper
Method
1. Preheat the oven to 200ºC/gas 6.2. Pound the garlic, cloves, coriander, cumin and fennel in a pestle and mortar.
3. Place the carrot and onion in a roasting tray and toss with the olive oil.
4. Sprinkle over the pounded mixture and mix well.
5. Roast the carrots for 30 minutes until tender.
6. Place the roasted carrots and onion in a food processor with the chilli.
6. Add in the stock. Blend until smooth and thoroughly mixed. Season with salt and freshly ground pepper.
7. Pass the carrot soup through a sieve into a large saucepan and heat through. Serve.
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Latest Comment
View all comments (4)huge brownie points all round when I made this soup. was compared to local deli standard and a hotel chef was very impressed! can hardly keep up with demand!
Thanks Jaye - a great tip
Lovely soup. I recommend dry roasting the seeds before poundig them to release their fragrance.
This soup is absolutely delicious, very tasty and warming.