Carrot and fresh coriander soup


  • 1 tablespoon of olive oil
  • 4 large carrots, peeled and roughly chopped
  • 1/2 large onion, roughly chopped
  • 900ml (1 1/2 pints) vegetable stock
  • large bunch fresh coriander, roughly chopped


  1. Warmth the oil in an enormous pot over medium warmth.
  2. Saute the carrots and onion for a few moments until the onion has mellowed a bit.
  3. Pour in the vegetable stock and include the coriander. Bring to the bubble, and cook until the carrots are delicate, around 10 minutes.
  4. Expel from warmth and permit to cool somewhat.
  5. Puree the soup until smooth, utilizing a hand blender or nourishment processor. Warm before serving if fundamental. Present with hard bread.

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