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Carrot and Coriander Soup

Serves: 4

Cost CuttingEco FriendlyFreezes WellGluten Free‏Quick Make

When you're cooking up this comfort food, make double - it's perfect for freezing

Carrot and Coriander Soup Recipe: Veggie Magazine

Ingredients:

1 tbsp vegetable oil

1 onion, chopped

1 tsp ground coriander

1 potato, chopped

salt and black pepper

450g carrots, peeled and chopped

1.2 lt gluten-free vegan vegetable stock

a handful fresh coriander, chopped

natural yoghurt, to serve

You’ll also need:

Pyrex Pronto 20cm Saucepan

method:

  • Heat the oil in the Pyrex Pronto Saucepan and fry the onion for five minutes until soft.
  • Stir in the ground coriander, potato and a pinch of salt and pepper and cook for a minute.
  • Add the carrots and stock. Bring to the boil, then reduce the heat and add a lid. Cook for twenty minutes until the carrots are tender.
  • Add half of the fresh coriander and use a stick blender to purée the soup until smooth. Season to taste and serve with a dollop of yoghurt and the remaining fresh coriander.
Print Recipe http://www.pyrexuk.com
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