Carrot And Coriander Soup Recipe Mary Berry

CARROT AND CORIANDER SOUP

Steps:

• Heat the oil in a large frying pan and add the onions and carrots. Cook for 3-4 minutes until starting to soften.
• Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
• Add the vegetable stock and bring to the boil. Simmer for 10-15 minutes or until the vegetables are tender.
• Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.

CARROT & CORIANDER SOUP

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

CARROT AND CORIANDER SOUP

Steps:

• Melt a knob of butter in a saucepan over a medium heat.
• Add the onion and sweat them off, stirring occasionally, for 4-5 mins until soft and translucent.
• Add the carrots, potato, and ground coriander and combine with the onion and season to taste.
• Add the stock to the vegetables.
• Bring to the boil. Cover, reduce the heat and simmer for 30-35 mins until the vegetables are tender.
• Roughly chop the fresh coriander and add two-thirds to the soup.
• Blend the soup with a hand blender until nice and smooth.
• Return the blended soup to the saucepan and reheat
• Serve with a swirl of cream the remainder of the chopped coriander and a sprinkling of paprika

CARROT AND CORIANDER (CILANTRO) SOUP

Steps:

• Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
• Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
• Add the carrots and stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 minutes until the carrots are tender.
• Tip into a food processor with the fresh coriander/cilantro.
• Then blitz until smooth (you may need to do this in two batches).
• Return to the pan, taste, add salt if necessary, then reheat to serve.

CARROT AND CORIANDER SOUP

Steps:

• Slice carrots and add to chicken stock boil until carrots soften.
• Blend carrots and add ground coriander to suit personal taste.
• Viola! nice and easy tasty wholesome soup. Enjoy!