WebHeat 1 Tablespoon olive oil over medium heat in a dutch oven or stockpot. Add the ground turkey and cook, crumbling into small pieces, until cooked through. …
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Cilantro: Fresh cilantro is always best, with the ground coriander this gives the soup that classic carrot soup taste. Heat the olive oil over high heat in a large pot, add the onion, then fry for 5 mins until softened. Then stir in the ground coriander and cook for another minute.
Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato. Cook for 1 minute. Add the carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.
Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Then stir in the ground coriander and cook for another minute. Add the potato, carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender. Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.