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

Method

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.

JOIN OUR NEWSLETTER
Get your copy of the Vegetarian Starter Kit! Join to receive great tips, recipes and news direct to your inbox
We hate spam. Your email address will not be sold or shared!
We will be happy to see your thoughts

Leave a reply

Search