Carrot and coriander soup

By: Janet Brinkworth

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This recipe is classed as easy

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4.75/5 (4 votes cast)

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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

Ingredients

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Result: 00.00

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!

carolM42243 carolM42243 Posted 12 Jun 2009 6:19 PM
 

Thanks Jaye - a great tip

Nora R - UKTV Nora R - UKTV Posted 13 May 2009 10:14 AM
 

Lovely soup. I recommend dry roasting the seeds before poundig them to release their fragrance.

Jayemceetee Jayemceetee Posted 12 May 2009 4:45 PM
 

This soup is absolutely delicious, very tasty and warming.

JanetH61413 JanetH61413 Posted 05 Feb 2009 2:44 PM