WebSeason with salt and black pepper. Pour the vegetable stock into the pan and bring to the boil. Cover the pan and allow to simmer until the carrots are tender - around …
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Web12 ounces carrots, diced 2 celery ribs, diced 2 teaspoons ground coriander 1 teaspoon ground cumin 4 cups light vegetable stock salt, ground black pepper fresh coriander (to …
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Bring the carrot soup to a boil, and continue to let it boil for another 10-12 minutes, or until the carrots are very tender. Carefully transfer the carrot mixture to a blender and puree it til smooth (or use an immersion blender right in the pot). Transfer the carrot and coriander soup back to the pot.
Inspired by the flavors of India, this carrot ginger soup is made with little more than onions, carrots, fresh ginger, coriander seeds, and vegetable broth. This could be served with some crusty French bread or perhaps some Indian naan bread and a side green salad to make it into a full and hearty vegetarian meal.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Carrot and Coriander Soup in the fridge for approximately 3 days or so. Can I freeze this Carrot and Coriander Soup?