Carrot and coriander soup
This delicious, creamy and inexpensive soup takes the humble carrot to a new level.
| Recipe By: | Sam Linsell |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Serving Suggestion: | Serve with warm crusty bread or toast on the side for dunking. |
| Prep Time: | 15 minutes |
Ingredients
- 250ml onions, roughly chopped
- 1 stalk celery, chopped
- 2 Tbsp Extra virgin olive oil
- 4 medium carrots, peeled and grated
- 30 g fresh parsley,finely chopped
- 6 cups vegetable stock or homemade chicken broth
- 4 tbsp fresh coriander
- 1/2 tsp dried coriander
- 3/4 tsp dried cumin
- 1/4 to 1/2 orange, zested
- salt, to taste
- pepper, to taste
- cream to garnish (optional)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil in a large pot and fry the onions and celery until soft (about 5 minutes).
- Add the grated carrots and cook until the carrots soften. Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes.
- Allow the soup to cool slightly and then using a stick immersion blender, process the soup until smooth.
- Adjust the seasoning (it needs a fair amount of salt), add the zest and serve with a swirl of fresh cream and a sprinkle of chopped fresh coriander.
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