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Carrot and Coriander Soup
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1oz. (25g) butter
1 onion, diced
1 clove garlic, crushed
1 Tbls. plain flour
1 lb. 2oz. (500g) Carrots, peeled, sliced
2 1/4 pints (1.25 litres) Vegetable stock
1 Tbls. ground coriander
5oz. (150g) Greek style yogurt or bio yogurt
1 Tbls. fresh coriander leaves, finely chopped
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Melt butter in a pan, gently saute the onion and garlic for 5 minutes until softened. Add the flour and stir well. Add the stock, carrots, and ground coriander. Bring to the boil, and simmer for 30-40 minutes, until the carrots are soft.
Liquidise, add yogurt and coriander leaves and reheat gently without boiling.
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| Recipe Origin: United Kingdom |
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Submitted by: |
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Helen Watson
United Kingdom |
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| This recipe has been viewed 21325 times. |
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