An elegantly simple soup and a good winter warmer, it is also delicious
as a light lunch. The flavours of carrot and coriander compliment
each other very well, especially if you are lucky enough to have
just pulled them from your own garden.
Ingredients - Serves 4
1lb Carrots
1 Medium sized Potato
1 Small Onion
Small bunch of Fresh Coriander
1 Dessert spoon Sunflower Oil
Salt & Pepper
2½ Pints Water
Method
- Firstly
put the water into a saucepan that will hold at least four pints
of liquid, and bring to the boil.
- Whilst
the water is heating scrub the potato and carrots, peel if not
organic, and chop finely. Put the potato and carrots carefully
into the pan, when the water comes back to the boil turn down
the heat and leave to simmer with the lid on the pan.
- Take
the onion, peel and chop and, in a separate pan on a moderate
heat, fry in the sunflower oil. When the onion is soft and golden
add to the contents of the saucepan. Try not to burn the onion
as it will not improve the taste.
- Leave
the soup cooking and wash the coriander then chop it very finely.
- Test
the vegetables in the soup, the carrot and potato need to be quite
soft, in fact the softer the better as it makes the next bit easier.
- The
next bit. Blend the soup, use whatever contrivance you have as
discussed previously.
- Finally,
add the chopped coriander to the soup, stir and season to taste.
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