CSA member Joshua says this one is a nice soup to eat if he feels a bit of cold coming on, or if he’s had a long day.
The recipe is from page 48 of the Soup Bible and serves 4 people.
Carrot Coriander Soup
Ingredients
- 4 tbsp. butter
- 3 leeks sliced
- 1 lb carrots sliced
- 1 tbsp. ground coriander
- 5 cups chicken stock
- 2/3 C Greek yogurt
- Salt to taste
- Pepper to taste
- Fresh coriander (cilantro) sprig for garnish (optional)
Instructions
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Melt the butter in cooking pot, add carrots and leeks, stir well. Cover and cook for 10 minutes, until vegetables begin to soften.
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Stir in the ground coriander and cook for 1 minute. Pour in the stock, season to taste. Bring to the boil, cover and simmer for 20 minutes.
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Let cool slightly, then puree until smooth. Return soup to the pot, add 2 tbsp. of yogurt, taste, reheat gently.
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Ladle into bowls, add another spoonful of yogurt, sprinkle on chopped cilantro and serve.