Carrot and coriander soup

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Carrot and coriander soup

Adapted from instruction book from Carrot and coriander soup. Very tasty and reasonably quick.

Ingredients

• 12.5g butter
• 1 small onion chopped.
• 1 clove garlic crushed.
• 400g carrot cut no more than an inch long in any diameter.
• cold chicken stock made to 500ml.
• 7.5ml ground coriander.
• salt and pepper.

Directions

1. Heat pan, fry onions and garlic in butter until begining to go brown.
2. Put raw carrots, onions, and stock in blender and blend to desired consistency.
3. Return to pan and add coriander and seasoning if required.
4. Simmer for 30 minutes with lid off (if keeping the lid on, use 75% of the water!).
5. Serve two bowls and sprinkle with parsley.

Save rest for lunch another day

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