Paleo Carrot Soup with Coriander

• Produce

  • 450 g Carrots
  • 1 tsp Coriander, ground
  • 1 large bunch Coriander, fresh
  • 1 large clove Garlic
  • 1 Onions

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1.2 litres 2 pints vegetable stock (chicken stock works too

Found on noshtastic.com

Description

Ingredients

• 2 tbsp olive oil
• 1 onions, finely sliced
• 450g/1lb carrots, about 3 cups of baby carrots
• 1 large clove garlic, crushed
• 1 tsp ground coriander
• 1.2 litres 2 pints vegetable stock (chicken stock works too)
• large bunch fresh coriander, roughly chopped
• salt and freshly ground black pepper

Directions

• Heat the oil in a large pan and add the onions and the carrots.
• Cook for 3-4 minutes until they start to soften.
• Stir in the ground coriander and season well. Cook for 1 minute.
• Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes.
• When the vegetables are cooked add the soup to a blender and blend until smooth.
• Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more.
• Taste and adjust the seasoning as required
• You can serve it as it is or with a swirl or sour cream on top.