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Member recipe

Easy Carrot & Coriander Soup

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Servings

Serves 4

Chunky soup, easy to make and keeps most of the vitamins

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Ingredients

  • 8 large carrots
  • Water, enough to cover the carrots in a saucepan
  • Coriander, chopped fresh or dried - 3 tablespoons
  • Vegetable stock cube
  • Salt & pepper to season
  • Dash of milk - optional

Method

    1. Remove the ends of the carrots and place in a saucepan and cover with water, bring water to boil and simmer for about an hour
    2. Strain water from carrots into a large mixing bowl or measuring jug, add the stock cube and stir until disolved. Then add the coriander.
    3. Cut up and then mash carrots (you can also use a handblender) into a pulp either in the saucepan or a mixing bowl, gradually add the stock until it is at a consistency you want.
    4. Season to taste. Add a dash of milk to make it more creamy.
    5. I usually serve with chunky bread and butter. This definately isn't a smooth soup but is great for lunch on a wintery day. It can get a bit messy preparing but its well worth it.

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