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Friday, 1 March 2013

Carrot & Coriander Soup

An everyday favourite, but that is no reason for it not to be delicious.  Still one of my wife's favourites.  Souptastic!

Here's what you need for approx 6 portions;  75 g butter/marg, 75 g plain flour,1 medium onion roughly chopped, 6 large carrots peeled and sliced, 1 bunch fresh coriander, couple stock cubes (I use chicken but veg stock is just as good), salt & pepper to season and approx 11/2 litres water.

1)  put butter, onion and carrots in a pan over medium heat.  Stir to mix all the ingredients in the melted butter.

2)  add the flour and stir to ensure flour is absorbed by melted butter

3)  add the water gradually in 3-4 goes, stirring to combine all the ingredients.  Increase the heat and bring to the boil.  The soup will start to thicken as it gets hot.

4)  allow to boil for approx 15 minutes, so that the carrots are soft.  Add the stock cubes and a little salt & pepper.  You can adjust the seasoning later to suit your taste.

5)  roughly chop the coriander and stir into the soup before removing from the heat.

6)  once you have removed the soup from the heat, blitz it with a hand held blender, check the seasoning and adjust if needed.  If you blitz the soup thoroughly it shouldn't need passing through a strainer.

7)  serve with a little swirl of cream.  If storing the soup I tend not to add cream until serving - it keeps better this way.  The soup will keep in the fridge for 4-5 days.