Carrot and Coriander Soup

Carrot and coriander soup is a classic combination made with both fresh and ground coriander.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 500 g (1.1 lb) carrots, diced
• 1 teaspoon ground coriander
• 1.2 L (41 oz) vegetable stock
• 1 large bunch fresh coriander (cilantro), roughly chopped
• Salt
• Black pepper

Steps

1. Heat the olive oil in a non-stick pan, to a medium heat.
2. Add the onions and carrots. Cook for approximately 5 minutes until they start to soften.
3. Add the ground coriander, salt, and pepper. Cook for another minute.
4. Add the vegetable stock, and bring the mixture to the boil. Simmer for 10–15 minutes until the carrots are very soft.
5. Purée until smooth.
6. Add the fresh coriander, and serve.

More recipes with onion, carrots, coriander, broth or stock or cilantro

Adapted from “Carrot and Coriander Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.