RCI-SP.002.0037.001
Carrot and Coriander Soup
A nice soup, a classic combination made with made with both fresh and ground coriander - but the fresh coriander adde near the end of cooking really adds the bright flavour of coriander to match with the carrot.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- carrots1 lbyoung and tender preferred
- 1 tbsp
- 3 tbsp
- onion1 unitchopped
- celery stick1 unitplus 2-3 pale leafy celery tops
- potatoes2 smallchopped
- 4 cups
- 2-3 tsp
- 1 tbsp
- 7/8 cup
- 1 unit
Method
1
Heat the butter and sunflower oil together in a large saucepan over medium heat. Add the finely chopped onion and celery and sweat gently for 5 minutes until softened but not coloured.
5 minutes
2
Stir in the ground coriander and cook for 1 minute, stirring constantly, to toast the spice and release its aroma.
1 minutes
3
Add the peeled and roughly chopped carrots and potatoes to the pan, stirring to coat them evenly in the spiced butter mixture.
2 minutes
4
Pour in the chicken stock and bring the soup to a boil, then reduce the heat, cover, and simmer until the carrots and potatoes are completely tender.
20 minutes
5
Remove the pan from the heat and allow the soup to cool slightly, then carefully transfer it in batches to a blender or use a stick blender to puree until completely smooth and velvety.
5 minutes
6
Return the pureed soup to the pan and stir in the milk to achieve your desired consistency, then gently reheat over low heat without boiling.
5 minutes
7
Season generously with salt and freshly ground black pepper to taste, then stir in the freshly chopped coriander herb just before serving.
2 minutes
8
Ladle the soup into warmed bowls and garnish with a few fresh coriander leaves and an optional swirl of cream or a crack of black pepper before serving immediately.