Posted on by Judi

JUDI’S RECIPE – WEEK 21

OCTOBER 25, 2016

Hi Everybody!

Okay, it’s clear that summer is over. Drag out those cozy sweaters and the warm socks and let’s get ready to face winter. Daylight Savings Time ends one week from Sunday (ugh!).

 

So, it’s time to think about – soup! This is a great autumn soup, made with this week’s carrots. Try it with a swirl of sour cream on top.
CARROT AND CORIANDER SOUP
2 TBS olive oil
1 onion, thinly sliced
1lb of carrots, or 3 cups of baby carrots
1 large clove garlic, crushed
1 tsp ground coriander
 2 pints vegetable or chicken stock
1 large bunch fresh coriander (cilantro), roughly chopped
salt and freshly ground black pepper
  1. Heat the oil in a large pan and add the onions and the carrots.
  2. Cook for 3-4 minutes until they start to soften.
  3. Stir in the ground coriander and season well. Cook for 1 minute.
  4. Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes.
  5. When the vegetables are cooked, transfer the soup to a blender and blend until smooth.
  6. Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more.
  7. Taste and adjust the seasoning.
  8. You can serve it as it is or with a swirl or sour cream on top.

I hope you enjoy this warm and satisfying autumn dish.

Have a delicious week!

Best,

Judi

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