Carrot and Coriander Soup

Serves 4-6
Calories: 180kcal/350g serving

“Vegetarian Italian Cooking” (Gabriella Rossi), Page 27

Ingredients

1 onion, chopped
1 medium potato, cubed
2 cloves garlic
50g/2oz butter
1 tbsp coriander seeds
1/2 tsp ground cumin
small glass sherry
500g/1lb carrots
1 medium potato, chopped
1 litre/1¾ pints light stock

Method

  1. Lightly roast and grind the coriander seeds to a fine powder.

  2. Melt butter, add onion, potato and garlic, sweat, add carrots, cumin and ground coriander seed and cook for further 2-3 minutes.

  3. Add sherry and water or stock, bring to boil and simmer for 10-15 minutes until carrots are soft.

  4. Liquidise and serve with fresh chopped coriander and a swirl of cream.

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