Drews Carrot And Coriander Soup Recipes

Steps:

• Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
• Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
• Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
• Cover and cook for 20 mins until the carrots are tender.
• Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Steps:

• Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
• Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Steps:

• Heat oil or butter in a pan large enough to hold all the ingredients.
• Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
• Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
• Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
• Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
• Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
• Heat through, but do not boil.
• Serve, garnished generously with chopped cilantro.