Carrot and Cilantro Soup

Recipe by Rena Raphael
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb carrot, peeled and chopped
  • 2
    tablespoons olive oil
  • 1
    small onion, finely chopped
  • 1
    clove garlic, minced
  • 1
    teaspoon coriander seed, crushed
  • 1
    teaspoon ground cilantro
  • 3
    cups vegetable stock
  • salt and pepper
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DIRECTIONS

  • Heat oil in large pan, add onion, garlic and carrots.
  • Cook gently for 10 minutes.
  • Stir in crushed and ground cilantro and cook for 1 minute.
  • Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
  • Puree the soup in a blender or food processor, then return to the pan.
  • Add salt and pepper and reheat gently before serving.
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