Carrot and Coriander Soup is a very healthy and delicious soup perfect for a light lunch or dinner. It freezes well so you can make it in big batches and defrost it as needed. The fresher the carrots and coridander, the better your soup will be.
Method
-
In a large frypan, melt the butter until bubbling.
-
Add the finely chopped brown onions and cook for a few minutes until transparent.
-
Add the diced carrot and stir to coat with the butter and onion mixture.
-
Place a lid on the frypan and turn down the heat.
-
Cook for 10 minutes or until the carrots are soft.
-
Remove the lid and stir in the ground coriander.
-
Season to taste and pour in the chicken stock.
-
Turn up the heat and allow the soup to boil before turning it down to a simmer and placing the lid on for an additional 20 minutes.
-
Pour the soup mixture into a blender and puree until smooth.
-
Add the Greek yoghurt.
-
Pour into four bowls, garnish with the fresh coriander and eat immediately.
Recipe Hints and Tips:
- Carrot and Coriander Soup is suitable to freeze for up to one month. Make up to the puree stage and omit the yoghurt. Allow to cool. Place in a zip lock bag.
