Carrot & Coriander Soup Recipe
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Ingredients
Serves 3-41 tablespoon olive oil
2 large onions, chopped
6-7 medium carrots, sliced
2 cloves garlic, crushed
1 red chilli, sliced
1 1/2 cans chopped roma tomatoes
200 ml vegetable stock
1 bunch chopped fresh coriander (cilantro)
2 tbsp balsamic vinegar
1 tbsp white sugar
1 tbsp Worcestershire sauce
1 tbsp brown sauce
double cream to taste
salt and pepper to taste
How to make Carrot & Coriander Soup
I stumbled upon this recipe online and have tweaked it a little. Delish, healthy and cheap!
Peel and slice the carrots; blend the onions, garlic, chilli in a food processor (or chop finely).
Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, chilli & garlic for 7-10 minutes or until tender.
Mix in tomatoes, veg stock, 1/2 the coriander, balsamic vinegar, sugar, Worcestershire & brown sauce. Season with salt and pepper.
Bring to a boil.
Reduce heat to low, and simmer for 30 minutes, stirring frequently.
Transfer the soup in batches to a blender or food processor, and blend until smooth.
Return to the pot, and continue cooking until heated through.
Mix in the cream and the remaining coriander, mix into the soup and serve.
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