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Carrot and coriander soup

Name: Carrot and coriander soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. sunflower oil; 1 chopped garlic clove; 1 tsp. ground coriander; 700 g (1 1/2lb) chopped carrots; 1 L (1 3/4 pint) Gluten-free vegetable stock; Small handful of fresh coriander leaves, chopped

This classic vegan and gluten-free carrot and coriander soup recipe is an easy, colourful winter warmer.

By The Good Housekeeping Web teamPublished: 24 November 2017

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

2 Tbsp. sunflower oil
1 chopped garlic clove
1 tsp. ground coriander
700 g (1 1/2lb) chopped carrots
1 l (1 3/4 pint) Gluten-free vegetable stock
Small handful of fresh coriander leaves, chopped

Directions

1. Step 1
  Heat the oil in a large pan over a medium heat and gently fry onion for 5min until beginning to soften. Add the garlic, ground coriander and carrots, then cook for a further 5min, stirring occasionally.
2. Step 2
  Add stock and bring to the boil, cover and simmer for 20min until carrots are tender.
3. Step 3
  Whiz in a blender until smooth (or use a hand blender). If the soup is too thick, add a little boiling water and blend again. Adjust seasoning to taste.
4. Step 4
  To serve, divide the soup among warmed bowls, and scatter over some fresh coriander leaves. Serve.
  
  GH TIP
  
  If making for non-vegans, you can fry the vegetables in 25g (1oz) butter instead of oil, use chicken stock and add a drizzle of cream to garnish.