Carrot Soup
Ingredients
At a glance
Seasonal
Winter
Serves
4
4 tablespoons olive oil
700g carrots, chopped
2 medium onions, chopped
3cm ginger, chopped (no need to peel)
4 cloves garlic
700ml vegetable stock
Salt and pepper
2 tablespoons chopped coriander
Methods/steps
|
Heat the olive oil in a large saucepan Fry the garlic, onions, ginger and carrots for 5 minutes |
|
Dissolve the stock cubes or bouillon powder in the water and pour into the pan. Bring to the boil. Stir, turn heat low, and cover the pan. Simmer for about 10 minutes, or until all the vegetables are soft Add coriander Blend
|
|
Taste, and add seasoning if necessary.
|
|
Remove the pan from the heat and blend the soup using a liquidiser or stick blender. (For a more chunky texture, leave some of the soup un-processed.) Add the chopped coriander and serve |
