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carrot and coriander
soup
25g butter
50g onion chopped
1 clove garlic crushed
640g carrot cut into 1
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the
onion and garlic and fry until soft.
2 Place the carrot into the liquidiser,
add the onion and garlic. Add
sufficient stock to reach the 1.6L
level marked on the goblet. Fit the lid
and filler cap.
3 Select the soup setting or blend on
high speed for 5 seconds for a
coarse soup or longer for a finer
result.
4 Transfer the mixture to a saucepan,
add the coriander and seasoning
and simmer the soup for 30 to 35
minutes or until cooked.
5 Adjust the seasoning as necessary
and add extra liquid if required.
1
⁄
cm cubes
2
6
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