Cream of Carrot and Coriander Soup

Cream of Carrot and Coriander Soup

sobota, 25 stycznia 2014

Cream of Carrot and Coriander Soup

Time: 1 hrs

Ingredients

• 1 tablespoon oil
• 2 small onions, diced
• 1 coriander root, chopped finely (cilantro)
• 200 g canned tomatoes, chopped
• 600 g carrots, peeled and sliced
• 1 liter chicken stock, plus
• 1/2 cup chicken stock, extra
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup fresh coriander leaves, roughly chopped and loosely packed.
• 1/2 cup cream
• salt
• pepper

Directions

• 1 Heat oil in a large saucepan or stockpot.
• 2 Add onions and cook until transparent.
• 3 Add coriander root and cook for 1 minute or until fragrant.
• 4 Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
• 5 Add chicken stock and pepper and bring to the boil.
• 6 Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
• 7 Add the extra half a cup of stock to replace liquid lost through evaporation.
• 8 Add coriander leaves.
• 9 Blend or process soup until smooth.
• 10 Add cream, taste and adjust seasoning.
• 11 For a smoother, velvety soup, press soup through a sieve and reheat before serving.