Cream Of Carrot And Coriander Soup

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We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, i had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!!

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Steps

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Heat oil in a large saucepan or stockpot.

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Add onions and cook until transparent.

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Add coriander root and cook for 1 minute or until fragrant.

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Add tomatoes and carrots and cook , stirring , until most of the moisture has cooked out of the tomato.

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Add chicken stock and pepper and bring to the boil.

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Reduce heat , cover and simmer for 20 to 30 minutes , or until the carrots are very tender.

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Add the extra half a cup of stock to replace liquid lost through evaporation.

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Add coriander leaves.

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Blend or process soup until smooth.

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Add cream , taste and adjust seasoning.

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For a smoother , velvety soup , press soup through a sieve and reheat before serving.

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Ingredients

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oil, onions, coriander root, canned tomatoes, carrots, chicken stock, fresh ground black pepper, fresh coriander leaves, cream, salt, pepper