Difference between revisions of "Carrot and coriander soup"
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= Carrot and coriander soup = | = Carrot and coriander soup = | ||
| − | Adapted from instruction book from [https://www.kenwoodworld.com/en-gb/manuals/thermoresist-glass-blender-attachment-kah359gl/p/KAH359GL Carrot and coriander soup]. | + | Adapted from instruction book from [https://www.kenwoodworld.com/en-gb/manuals/thermoresist-glass-blender-attachment-kah359gl/p/KAH359GL Carrot and coriander soup]. Very tasty and reasonably quick. |
== Ingredients == | == Ingredients == | ||
* 12.5g butter | * 12.5g butter | ||
| − | * 1 small onion chopped | + | * 1 small onion chopped. |
| − | * 1 clove garlic crushed | + | * 1 clove garlic crushed. |
| − | * 400g carrot cut | + | * 400g carrot cut no more than an inch long in any diameter. |
| − | * cold chicken stock | + | * 500ml cold chicken stock. |
| − | * 7.5ml | + | * 7.5ml ground coriander. |
| − | * salt and pepper | + | * salt and pepper. |
== Directions == | == Directions == | ||
| − | # Heat pan, fry onions and garlic in butter until begining to go brown | + | # Heat pan, fry onions and garlic in butter until begining to go brown. |
| − | # Put raw carrots, onions, and stock in blender and blend to desired consistency | + | # Put raw carrots, onions, and stock in blender and blend to desired consistency. |
# Return to pan and add coriander and seasoning if required. | # Return to pan and add coriander and seasoning if required. | ||
| − | + | # Simmer for 30 minutes with lid off (if keeping the lid on, use 75% of the water!). | |
# Serve two bowls and sprinkle with parsley. | # Serve two bowls and sprinkle with parsley. | ||
| − | Save rest for lunch another day | + | Save rest for lunch another day. |
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | ||
Latest revision as of 19:52, 1 August 2024
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.
- 500ml cold chicken stock.
- 7.5ml ground coriander.
- salt and pepper.
Directions
- Heat pan, fry onions and garlic in butter until begining to go brown.
- Put raw carrots, onions, and stock in blender and blend to desired consistency.
- Return to pan and add coriander and seasoning if required.
- Simmer for 30 minutes with lid off (if keeping the lid on, use 75% of the water!).
- Serve two bowls and sprinkle with parsley.
Save rest for lunch another day.
