Carrot and Coriander Soup
Most ingredients received in our grocery packs:
1 tbsp of oil
1 medium onion, chopped
3 large carrots, peeled and chopped
2 1/2 cups of vegetable stock (500ml)
1 tsp of ground coriander
salt and pepper to taste
(optional: sprinkle of fresh coriander when serving)
1. Heat the oil in a large stockpot, add the onion, then fry for 5 mins until softened.
2. Stir in the ground coriander, adding a little cold water if spices/onion become dry, cook for 1 minute.
3 Add the carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
4. If you have access to a stick blender or food processor blitz until smooth.
5. Season with salt and pepper to taste
For storage of leftovers and reheating,
please look at the
food safety website.