Prep 10 mins
Cook 25 mins
I love soup and Carrot & Corriander has always been one of my favourites. I found a recipe on the back of a pack of corriander (cilantro) and added a few bits so it would suit my taste. It's easy and quick to make, creamy and full of flavour. Perfect for lunch or as a light dinner served with crusty bread or a sandwhich. The original recipe had 1/2 cup of double cream listed, but I wanted to keep the calories down so I changed it to 1/3 cup of milk, but if you want it even creamier use the cream. The recipe can be easily doubled.
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons vegetable oil
- 4 carrots, peeled and cubed
- 1 medium potato, peeled and cubed
- 2 1⁄2-3 cups chicken stock, good quality preferably homemade
- 1⁄2 inch gingerroot, grated
- 1 teaspoon ground coriander
- 2 garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1⁄4 cup roughly chopped fresh coriander, including leaves and stems (cilantro)
- 1⁄3 cup milk
- Heat the butter or oil in a heavy based pan.
- Add the carrots and potatoes and saute over medium heat for 5-8 minutes.
- Add 2 1/2 cups of stock, grated ginger, ground corriander, garlic as well as some salt and pepper to taste.
- Bring to a boil and simmer until the vegetables are tender about 15 minutes depending on the size of your cubes.
- Carefully pour the contents of your pan into a food blender (you can use a hand-held stick blender also), add corriander (cilantro) and the milk (or cream).
- Blend until desired smoothness is achieved. If you find the soup to thick for your liking add more stock.
- Return the soup to the pan and heat through.
- Serve hot with your favourite bread.
- It can also be made ahead and re-heated later or the next day.