Carrot and Coriander Soup

Name: Carrot and Coriander Soup
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 60 g/ 2 oz butter; 1.1 litres/ 2 pints chicken or vegetable stock; salt and pepper; 500 g/ 1 lb2 oz carrots, sliced; 1 garlic clove, finely chopped; 150 ml/ ¼ pt whipping cream; 170 g/ 6 oz onion, diced; large handful of coriander, with roots; 1 tsp caster sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

This also makes a nice cold soup, in which case do not add the whipping cream but instead mix a few tablespoons of thick plain yoghurt into the chilled soup.

Ingredients

170 g/ 6 oz onion, diced
60 g/ 2

Europe
United Kingdom
Soup
Gluten-free

Method

Sweat the diced onion in the butter until soft and translucent.

Add the sliced carrots to the pan and cook, stirring from time to time, for a further 5 minutes.

Add the garlic and the washed and chopped stems of the coriander. Pour over the chicken stock, season with salt and pepper and the sugar, and bring to the boil. Lower the heat and simmer for 30 minutes.

Put the c