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Carrot and Coriander Soup

Name: Carrot and Coriander Soup
Yield: 1 serving
Ingredients: 1 tbspn oil; 400 ml chicken stock (see notes 1); 15 gm butter; 100 gm potato (prepared weight) (see notes 2); 100 gm leek (prepared weight); 3 tbspn crème fraîche (see notes 3); 120 gm carrot (prepared weight); salt to taste; 2 tspn ground coriander; freshly ground black pepper to taste

Traditional British carrot and coriander soup featuring chicken stock (see notes 1). Simple ingredients, great results.

20 min

Prep

45 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

1 tbspn oil
400 ml chicken stock (see notes 1)
15 gm butter
100 gm potato (prepared weight) (see notes 2)
100 gm leek (prepared weight)
3 tbspn crème fraîche (see notes 3)
120 gm carrot (prepared weight)
salt to taste
2 tspn ground coriander
freshly ground black pepper to taste

Method

1
Chop the leeks into 'rounds' (see picture).
2
Peel and chop the carrot into 'rounds' (see picture).
3
Peel and chop the potato into approx 1 inch cubes.
4
Heat the oil and butter in a decent sized saucepan over a low to medium heat and fry the leeks and carrot for , stirring regularly.
5
Stir in the ground coriander and cook, stirring, for .
6
Add the stock and potato, bring to a boil, and simmer, covered, for , stirring occasionally.
7
Blend until smooth.
8
Return to the heat and stir in the crème fraîche, season to taste (see notes 4) and heat through.
9
Serve with toast and optionally garnished with a little more crème fraîche and/or freshly chopped coriander.