Prep 15 mins
Cook 25 mins
One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.
- 14.79 ml vegetable oil
- 1 onion, chopped
- 4.92 ml ground coriander or 4.92 ml cilantro
- 1 potato, chopped
- 453.59 g carrot, peeled and chopped
- 946.38 ml vegetable stock
- 118.29 ml fresh coriander or 118.29 ml cilantro
- Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
- Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
- Add the carrots and stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 minutes until the carrots are tender.
- Tip into a food processor with the fresh coriander/cilantro.
- Then blitz until smooth (you may need to do this in two batches).
- Return to the pan, taste, add salt if necessary, then reheat to serve.
Made this soup - very quick and simple. Very good feedback from family and it felts nice and healthy. A lovely light supper.
This recipe is amazing I absolutely love it, the only thing I did different and it is a matter of personal taste was when I was grinding the one teaspoon of cilantro I added 2 cloves of garlic, that is all, I love garlic so I wanted some in the recipe. It is absolutely delicious and creamy without having any dairy. Thank you very much!!!