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I bought the most enormous bag of carrots a while back. I’m not quite sure why, it’s unlike me to buy things unless I have a specific recipe in mind for them, but anyway, buy them I did. Thus, they’ve been sat in the fridge, looking a wee bit sad, for a while now.

So I’m going to liberate them, and make a yummy creamy soup. Mmm!

Creamy carrot and coriander soup

You will need:

1) A quantity of carrots. I’m using 7 medium sized ones for two adults and two kids.

2) 1 onion, peeled and chopped.

3) If using the same number of carrots as me, around 650ml or so of vegetable stock (this is a bit of a judgement call)

4) A tsp of dried coriander.

5) Some single cream to drizzle over.

6) A knob of butter.

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How to make it:

1) Heat the butter in a large saucepan, then gently fry the onion for five minutes.

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2) Chop the carrots into large chunks, and add to the saucepan. Cook gently for a few minutes, stirring frequently and making sure they don’t go brown.

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3) Add the stock until it covers the carrots. Bring to the boil, then reduce to a simmer and cover.

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4) Simmer on a low heat for around 20 – 25minutes, or until the carrots are soft. During the cooking, add the coriander and stir in.

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5) Take off the heat and blend until its smooth. Add more boiling water if it is too thick.

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6) Serve immediately with a drizzle of single cream and bread.

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Total Cost: £1.20. Which works out as 30p per person!

The Verdict? I must admit, I found it a little too thick, it definitely needed more stock. OH agreed, though we all thought the flavour was nice. The boys were quite happy to eat it though; they like carrots a lot!

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