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Carrot and Coriander Soup   Veg HT  SP 25mins

 

 

Serves 4     Hot  Vegetarian Vegetables  Spices  Herbs  Soups  Starter  Gluten Wheat  Dairy free  Eggless 

 

 

Ingredients
1 tbsp Vegetable Oil

450g/1lb Carrots, sliced
1 Medium Onion, sliced
1 teasp Ground Coriander

Salt and Black Pepper
1.1L/40fl.oz.Fresh Vegetable Stock
4 tbsp freshly chopped Coriander


Instructions


1. Heat the oil in a large saucepan until hot then  add the carrots and onions and sauté over a medium heat for 4-5 minutes, stirring from time to time.


2. Add the ground coriander, Salt and pepper and continue to cook for 1 minute, stirring.


3. Add the stock, bring to the boil then reduce the heat, partially cover and simmer for 10-15 minutes or until the vegetables are very tender.


4. Remove from the heat, allow to cool a little then either puree with a  hand blender or transfer to a food processor or blender and process until smooth.

 

5. Reheat gently then just before serving,  stir in the fresh coriander.

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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