Carrot and coriander soup
Posted 18th December 2009
By The Cheweee Team
London
In a large pan, soften the onion in the oil. Add the chopped carrots, stock, coriander and lemon rind and juice.
Bring to the boil, cover and cook for 15-20n mins. When the carrots are really tender, puree the soup in a blender or food processor, or using a hand blender, return to the pan then season to taste.
Makes 6 portions of soup.
- 1 onion, chopped
- 1 tbsp sunflower oil
- 675g carrots, chopped
- 900ml chicken stock
- few sprigs fresh coriander or 1 tsp dried
- 1 tsp lemon rind
- 2 tbsp lemon juice
- Salt and pepper