Thick carrot and coriander soup

6 servings

Ingredients

Quantity Ingredient
1¾ ounce Butter
2½ pounds Carrots
1 large Onion
½ teaspoon Coriander
½ teaspoon Ground Ginger
½ teaspoon Mace
4½ cup Vegetable Stock
Salt
Ground Black Pepper
½ teaspoon Coriander Seeds
⅝ cup Single Cream
Coriander Leaves
Carrot

Directions

GARNISH

This spicy soup can be made in less than an hour - ideal for the busy cook. Make twice as much as you need and freeze it so that you always have a starter for unexpected guests.

Preparation Time: 10 minutes Cooking Time: 30-40 minutes Preparation: Chop the onion, slice the carrots, crush the coriander seeds. Chop the coriander leaves, cut the carrot into shapes for the garnish.

1. Melt the butter in a saucepan, add the carrots and onion, cover with a lid and cook for 5 minutes.

2. Add the coriander powder and seeds, the ground ginger and mace and fry for 1 minute. Add the stock and seasoning and simmer for 30-40 minutes or until the vegetables are very soft. Puree the soup in a liquidiser or food processor.

3. Reheat the soup until it is just boiling, then add the cream and sprinkle with the coriander leaves and garnish with the carrot shapes.

Freezing: Freeze this soup in convenient individual portions for up to 3 months. It can then be heated straight from frozen.

Microwave Method:

Put the butter, carrots and onion in a microwave proof bowl and cook on high (100%) for 3 minutes. Add the spices and cook for 1 more minute. Bring the stock to the boil and add to the bowl then cook for 12-14 minutes. Cool and liquidise. To re-heat, cook for 1 minute then stir in the cream. Submitted By KAZ LANGRIDGE On 05-21-95

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