Carrot and coriander soup: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Soups | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
= 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]. Very tasty. | 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 no more than an inch long in any diameter. | * 400g carrot cut no more than an inch long in any diameter. | ||
* cold chicken stock | * 500ml cold chicken stock. | ||
* 7.5ml ground coriander. | * 7.5ml ground coriander. | ||
* salt and pepper. | * salt and pepper. | ||
| Line 18: | Line 18: | ||
# 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 | # 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]] | [[Recipes#Soups. | Soup recipes]] | ||
Latest revision as of 12:41, 5 July 2025
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.
