Carrot and Coriander Soup
A couple of points of note with this recipe:
1. It's always wise to taste a chilli raw before you cook with it to gauge its intensity. Once chopped, take a piece from the middle and eat it. Don't panic if the heat is intense, it will dissipate in the cooking process but if you're not a huge fan of spicy food then it's always smart to err on the side of caution
2. This recipe freezes particularly well and will taste just as good from the freezer as fresh, be sure to defrost thoroughly before cooking and you should avoid refreezing most things once thawed
Carrot and Coriander Soup
A couple of points of note with this recipe:
1. It's always wise to taste a chilli raw before you cook with it to gauge its intensity. Once chopped, take a piece from the middle and eat it. Don't panic if the heat is intense, it will dissipate in the cooking process but if you're not a huge fan of spicy food then it's always smart to err on the side of caution
2. This recipe freezes particularly well and will taste just as good from the freezer as fresh, be sure to defrost thoroughly before cooking and you should avoid refreezing most things once thawed
Open in Cookpad AppSteps
- 1
Spill a glug of oil to a pan on medium heat and add the finely chopped garlic, coriander, chilli and chopped onion
- 2
Once the onion has softened stir in peeled and cubed carrots and potato and cook for around 5 minutes
- 3
Add in the vegetable stock and simmer until the carrots and potatoes are soft
- 4
While the soup is still hot, add the contents to a blender and blend until the mixture is smooth with no big lumps
- 5
To serve, add to a bowl, drizzle some cream and a hot crusty roll
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