Restaurant 1861

Fine food worth the extra mile!

Easy carrot & coriander soup


450g of peeled and chopped carrots
1.2 litres of vegetable or chicken stock
A chopped potato
A chopped onion
1 tablespoon of vegetable oil
1 teaspoon of ground coriander
Half a packet of fresh coriander


Place your vegetable oil in a large pan and heat it. Add the chopped onion and fry for five minutes. Stir in the chopped potato and ground coriander and cook for another minute. Add the carrots and stock and bring it to the boil.

Reduce the heat and cover. Cook for 20 minutes. The carrots should now be tender. Put the soup into a food processor with the fresh coriander and blitz until smooth. Return it to the pan and season with salt and pepper. Reheat it, then serve with crusty bread and a sprinkle of pumpkin seeds.