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Creamy Carrot and Coriander (Cilantro) Soup - thick, healthy and easy to make soup

Updated on March 4, 2013


1 tbsp olive oil

1 onion, chopped

450g/1lb carrots, cut into thumb sized chunks

2 medium sized leeks, chopped (optional)

1 potato, chopped

1 clove of garlic, crushed

1 tsp ground coriander

1.2ltr/2 pints vegetable stock

Handful fresh coriander, chopped

Lemon Juice, grated nutmeg, salt and pepper to taste

Single cream to serve

Recipe Instructions

1. Heat oil in a a large pan, saute onion with garlic for 1 min

2. Add carrots, leeks and potatoes, saute for 3-5 mins until colored. Add ground coriander and mix well for 1 min.

3. Add vegetable stock, bring to the boil, then reduce heat, cover and simmer for 20-30 mins, until carrots are tender

4. Add salt and pepper, blend until smooth

5. Add nutmeg and lemon to taste, serve with single cream

Carrot and Coriander Soup

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Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4


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