Miriam's Carrot and Coriander Soup

 

Ingredients

2 tsp sunflower oil
1 onion - chopped
1 celery stick - sliced
2 small potatoes, peeled and chopped
450g carrots (young and tender if you can get 'em) - chopped
1 litre vegetable stock
2-3 tsp ground coriander
1 tbsp fresh coriander - chopped
200ml semi skimmed milk
salt and black pepper

 

Method

1. Heat the oil in a large, heavy based saucepan and cook the onion gently until softened.
2. Add the celery and potato, cook for a few minutes then add the carrot. Cook over a gentle heat for 3-4 minutes stirring frequently. Reduce heat to as low as possible, cover and cook for a further 10 minutes. Shake the pan or stir occasionally to stop the veggies from sticking
3. Add the stock, bring to the boil and partially cover and simmer for 8 minutes or so until the carrot and potatoes are tender.
4. In a small saucepan dry fry the coriander powder for a minute, stirring constantly. Reduce heat and add the fresh coriander and fry for about 1 minute. Set aside.
5. Puree the soup. Stir in the milk and coriander mix. Season to taste.  

 

To lighten this soup a little, you can also add a little freshly squeezed lemon juice just before serving.