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Carrot and Coriander Soup

publication date: Aug 24, 2007
author/source: Fiona Beckett
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Makes 4 bowls
Cost: under 50p a head
Time: about 35 minutes

You will need a hand-held blender, blender or food processor

3 tbsp sunflower oil or olive oil
1 medium onion, peeled and chopped or a leek, cleaned and roughly chopped
4 medium or 3 large carrots (about 350g), preferably organic, peeled and cut into rounds
1 medium potato, peeled and roughly chopped
A stick of celery (optional)
1 rounded tsp ground coriander or crushed coriander seeds
750ml vegetable stock made with 1 tbsp vegan or vegetable bouillon powder or an organic vegetable stock cube
salt and pepper
Fresh coriander or parsley (optional)

Heat the oil in a large pan, add the onion, stir and cook over a low heat until soft (about 5 minutes) Add the carrots, potato and celery if using and stir again. Cover the pan with a lid or a piece of foil and cook very slowly for about 10 minutes. Stir in the ground or crushed coriander and pour in the stock. Bring to the boil and cook for about 20-25 minutes until the vegetables are soft. Whizz the soup until smooth with a hand held blender or put it through a blender or a food processor. Return to the pan and check the seasoning. Add salt and pepper to taste and a little extra water if it’s too thick. Serve sprinkled with finely chopped fresh coriander or parsley if you have some.


* If you haven't got a measuring jug dissolve the vegetable bouillon powder or stock cube in a mugful of boiling water then add it to the vegetables along with 2 more mugfuls of water

* If you prefer a creamier texture add a little less stock when you cook the vegetables and add some soy milk or ordinary milk after you've whizzed the vegetables.


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