Carrot and coriander (cilantro) soup

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Carrot and coriander soup. Recipe courtesy of Essential Mediterranean (Murdoch Books, 2011)

What do you do with a bunch of leftover carrots? Make soup, naturally! This recipe (found in Essential Mediterranean) has been tried and tested and it is super tasty with all its fragrant spices.

You will need a food processor (or stick mixer) for this recipe.

2 tbs olive oil
1 onion, chopped
800g carrots, roughly chopped
1 bay leaf
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground coriander
2 tsp paprika
1.25L chicken or vegetable stock
250g Greek-style yoghurt
2 tbs chopped coriander (cilantro) leaves, plus extra leaves, to garnish

1. Heat the olive oil in a saucepan, add the onion and carrot and cook over low heat for 30 minutes. Add the bay leaf and spices and cook for a further 2 minutes. Add the stock, bring to the boil, then reduce the heat, and simmer, uncovered, for 40 minutes, or until the carrot is tender. Allow to cool slightly before transferring to a food processor and blending, in batches, until smooth. Return to a clean saucepan and gently reheat. Season, to taste.

2. Combine the yoghurt and chopped coriander in a bowl. Pour the soup into bowls and serve with a dollop of the yoghurt mixture. Garnish with the extra coriander leaves.

Serves 4 (or 2 very hungry tummies!)

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Some of the ingredients used to create this number. (Clockwise from top: bay leaf, ground coriander, sweet paprika, ground cumin, pepper, cilantro leaves).


One response to “Carrot and coriander (cilantro) soup

  1. Pingback: Carrot and Coriander Soup with Red Lentils » Club Adipose·

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