A hearty and healthy soup for a cold winter day or to keep the pesky flu at bay!
Carrot and Coriander Soup
1 carrot peeled and sliced into chunks
1 onion, sliced
½ tsp. coriander powder
Fresh coriander, roughly chopped
1 cup chicken stock OR vegetable stock
1 tbsp. olive oil
Salt and pepper to taste.
1. In a large pot heat oil and add onions & carrots. Cook for 3-4 minutes until soften.
2. Stir in fresh coriander and cook for 1 minute.
3. Add stock and bay leaf. Bring to the boil and simmer until the vegetables are tender.
4. Take out bay leaf and using a hand blender, blend until smooth. Re-heat and serve warm.
For a smooth consistency, add more olive oil or water according to preferred texture of soup.