Carrot and Coriander Soup Recipe
An interesting aspect of carrots is that they are rich in antioxidants and once cooked, the concentration of antioxidants gets even higher. Carrots and coriander make for a lovely soup.
Preparation time: 15 minutes || Cooking time: 25 minutes
- Onion: 1
- Celery sticks: 2
- Carrots: 450gm
- Ground coriander: 1 and a half teaspoons
- Plain flour: 1 tablespoon
- Vegetable stock: 500ml
- Creme Fraiche: 2 tablespoons
- Salt and pepper to taste
- Coriander leaves for garnishing
First, peel and slice the onion, slice the celery sticks and the carrots.
Melt the butter in a deep saucepan, add onion, celery and carrots and saute for a couple of minutes until they soften up, then add the coriander and flour and stir for a further minute. Add the stock gradually and bring to boil, then simmer for 15 minutes until the vegetables are soft.
Using a blender, blend the soup until the texture is smooth, season to taste, add the creme fraiche and coriander and serve.