Carrot & Coriander Soup
An elegantly simple soup and a good winter warmer, it is also delicious as a light lunch. The flavours of carrot and coriander compliment each other very well, especially if you are lucky enough to have just pulled them from your own garden.
1 Medium sized Potato
1 Small Onion
Small bunch of Fresh Coriander
1 Dessert spoon Sunflower Oil
Salt & Pepper
2½ Pints Water
- Firstly put the water into a saucepan that will hold at least four pints of liquid, and bring to the boil.
- Whilst the water is heating scrub the potato and carrots, peel if not organic, and chop finely. Put the potato and carrots carefully into the pan, when the water comes back to the boil turn down the heat and leave to simmer with the lid on the pan.
- Take the onion, peel and chop and, in a separate pan on a moderate heat, fry in the sunflower oil. When the onion is soft and golden add to the contents of the saucepan. Try not to burn the onion as it will not improve the taste.
- Leave the soup cooking and wash the coriander then chop it very finely.
- Test the vegetables in the soup, the carrot and potato need to be quite soft, in fact the softer the better as it makes the next bit easier.
- The next bit. Blend the soup, use whatever contrivance you have as discussed previously.
- Finally, add the chopped coriander to the soup, stir and season to taste.