Carrot and Coriander Soup

Carrot and Coriander soup 

Serves 3-4 


6 large carrots (sliced finely).

2 medium red onions (sliced finely).

2 teaspoons of minced garlic.

2 teaspoons of ground coriander.

3 tablespoons of fresh coriander (chopped finely).

2 tablespoons of olive oil.

5 cups of vegetable stock.

Freshly Ground pepper to taste. 


Heat oil in a large pan; add the garlic and onion continually stirring until onion is soft. Add the ground coriander and carrots and stir for a further 3 minutes. Add the stock bring to the boil then reduce the heat to simmer for a further 20 to 30 minutes. Allow the soup to slightly cool and return to heat to warm before serving. Add the freshly chopped coriander and season with freshly ground pepper before serving with fresh crusty bread.