Carrot, red pepper and coriander soup

Carrot soupIngredients

1 kg Carrots, roughly chopped

1 Red pepper – deseeded and chopped

1 White onion

3-4 gloves garlic crushed and chopped

1 litre good vegetable stock

2 teaspoons ground coriander

25 g butter

A good sprinkling of black pepper


Melt the butter and add the chopped onions and garlic- cook slowly on a low heat until soft and almost translucent.

Stir in the coriander, add the carrots and pepper and grind in black pepper.

Add stock, cover and simmer for around 40-50 minutes.

Allow to cool then blend to a smooth consistency.

This will give 6-8 portions as a starter or 4 good portions as a main course.

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