Carrot & coriander soup
Ingredients
Scale
- 450g carrots
- 50g butter
- 1 large clove garlic
- 1 tablespoon ground dried coriander
- 600ml water
- 1 stock cube
- 2 tablespoons creme fraiche or double cream
- 1/2 teaspoon salt
Instructions
- Peel and chop the carrot into small dice.
- Melt the butter over a medium heat and stir in the coriander.
- Add the carrot and stir well.
- Reduce the heat and cook for 10 minutes.
- Crush the garlic and add to the pan along with the stock cube and water.
- Simmer for 20 minutes, until the carrot is soft.
- Place in a blender with the cream of creme fraiche.
- Taste, and add enough seasoning to make you happy.
- Serve.