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 Carrot & Coriander Soup

Carrot soup is traditionally a little bit spicy , and can be made as a thick soup or a broth. It is a classic french soup and was a favourite of King Edward the vii . He reportedly ate this soup every 26th August to commemorate the 1346 battle of Crcey , as to the validity of this information I can not be sure.

In my version , the soup is a thick one that is processed to a puree and then thickened with single cream. 


Ingredients

  • 450 g Carrots
  • 30 g Fresh Coriander
  • 1 Brown onion
  • 1.2 Lt / 2 pints of Veg Stock
  • 1 tablespoon olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Parmesan cheese to serve



Method

  • Peel & slice your carrots
  • Peel & dice your onion
  • Chop up your coriander.
  • In a large pan add the olive oil or vegetable oil , fry off the onion and carrots for about 5 minutes
  • While onions and carrots are steaming , make up 2 pints of veg stock with 1 tablespoon of veg bouillon or stock cube.
  • Add the coriander to the pan and cover. let cook for a further 2 minutes.
  • Add the salt & pepper to the pan and mix in
  • When mixed in , add your veg stock.
  • Cover the pan and allow to simmer for about 30 minutes, until the carrots are just soft.
  • After 30 minutes , remove from the heat and ladle the contents of the pan into a food processor. Blend the mixture into a puree, then add the puree to a fresh saucepan and re-heat for a few minutes.
  • Add the rest of the fresh coriander, and serve.

    ' Serve with crusty bread and grated parmesan cheese ..... '