Carrot and Coriander Soup

Ingredients

• 350g carrot (5)
• 80g onion (1 small)
• 15g coriander leaves
• 500ml chicken or vegetable stock
• 15g unsalted butter
• 1 tablespoon of olive oil

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 2

Method

1. Peel and chop the carrot and onion into cubes. Finely chop the coriander.
2. Heat the oil and butter over a medium heat in a large saucepan. When the butter has melted, add the onion and carrot.
3. Cook until the onion has become soft and translucent (about 10 minutes).
4. Add the stock, season with salt & pepper, bring it up to the boil, then turn down the heat and cook it on a gentle simmer for 15 minutes.
5. Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute.
6. Pour the contents of the liquidizer into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.)
7. When all of the soup has been blended, reheat the soup, check the seasoning, stir in the coriander and then ladle it into bowls.
8. Serve. We garnished the soup with some more chopped coriander.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

Notes