Carrot and coriander soup

Ingredients

  • 175g leeks
  • 450g carrots, peeled
  • 40g butter
  • 2 tsp ground coriander
  • 1 tsp flour
  • 1.1 litres vegetable stock
  • salt and pepper
  • 150ml yogurt or soured cream (yogurt is too watery, use cream!)
  • coriander leaves and croutons to garnish

Method

  1. Slice vegetables
  2. melt butter in large pan
  3. add vegetables and cook for 5-10 minutes until soft but not coloured
  4. Stir in ground coriander and flour for 1 minute
  5. Add stock and bring to boil
  6. Add salt and pepper and reduce heat
  7. Cover pan
  8. Simmer for 20 minutes or until all vegetables tender
  9. Leave to cool slightly
  10. Blend in blender till smooth (or stick blender in pan)
  11. Reheat gently and stir in yogurt/cream. Do not boil.
  12. Garnish.

See also