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Vickys Carrot & Coriander Soup, With Variation For Carrot & Orange Soup Recipe

Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup Recipe
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Cooking Time : 40 minutes
Serving : 4
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Prepare the ingredients before making Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup in your home. Then, follow these steps below to serve Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup for your family or friends.

Ingredients: Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup

  • 450 grams carrots, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 onion, chopped
  • 1 tbsp vegetable oil
  • 1 tsp ground coriander
  • 1250 ml vegetable or chicken stock
  • 1 handful fresh coriander
  • Carrot & Orange variation, leave out the coriander both ground and fresh and instead add
  • 1 juice and zest of 2 oranges
  • 1/2 tsp ground nutmeg
  • 160 ml plain yoghurt or coconut cream - I make my own coconut yogurt, recipe link below

How to Make Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys Carrot & Coriander Soup, with variation for Carrot & Orange Soup in your home by yourself.

    Step 1
  • In a large pan, fry off the onion in the oil until softened
  • Step 2
  • Stir in the ground coriander and potato, then add the carrots and stock
  • Step 3
  • Bring to the boil, then simmer covered for 20 minutes or until carrot is cooked
  • Step 4
  • Put the whole lot through a blender with the handful of fresh coriander. You might need to do this in 2 batches
  • Step 5
  • Return to the pan and season with salt and white pepper to taste
  • Step 6
  • You can add a little coconut cream and nutmeg if you like...
  • Step 7
  • For thr variation, follow the same instructions leaving out the ground coriander in the 2nd step and adding the orange juice and zest here instead. At step 4 leave out the fresh coriander and add the nutmeg. At step 5 add 2 tbsp of the yoghurt and season to taste. The rest of the yoghurt is for a pretty swirl garnish on each bowl
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