The distinctive flavour of coriander makes the carrot soup special, although orange could be used instead. You will need a food processor or blender.
- 1 large onion
- 1 clove garlic
- 25g (1oz) butter or margarine
- 25g (1oz) plain flour
- 1.2 litres (2 pts) chicken stock
- 500g (1lb) carrots
- 2 level teaspoons ground coriander
- 100ml (4 fl oz) natural yogurt
- salt and pepper
- optional - coriander leaves to garnish
Peel and chop the onion and garlic. Melt the fat in a large saucepan and gently fry the onion and garlic until soft but not browning. Stir in the flour then gradually add the stock, stirring all the time.
Peel and finely chop or grate the carrots, add to the pan with the coriander. Simmer for 30 minutes.
Purée in the processor or with a blender in batches.
Pour back into the pan, add the yogurt with salt and pepper to taste.
Heat to just below boiling point.
Serve garnished with coriander leaves if used.
Note;: for a carrot and orange version, add the grated rind of orange and 2 tablespoons juice.