Carrot And Coriander Soup

In: Starters




  • 1 tablespoon Coriander Seeds
  • 25 g Butter
  • 1 clove Garlic
  • 12 Carrots
  • 1.2 litres Vegetable Stock
  • 40 g Creme Fraiche


  1. Use a small frying pan (no oil) to toast the coriander seeds. Then crush them finely with a pestle and mortar.
  2. Chop the carrots and peel the garlic.
  3. Heat the butter in a large saucepan and add the carrots and coriander seed. Crush in the garlic.
  4. Cook until the vegetables begin to soften - about 10 mins.
  5. Add the stock and season with salt and pepper.
  6. Bring to the boil.
  7. Simmer for about 20 mins and then blend the soup to a liquid.
  8. Stir in the creme fraiche and re-heat.
  9. Taste to check seasoning. You can also add some chopped fresh coriander if you have it.


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