Carrot and Coriander Soup

With Christmas just around the corner, I’m starting to feel as though time is not on my side – with mountains of gifts to wrap, last minute shopping to do, visiting with family and friends, I’m sure I’m not alone feeling as though there is so much to do and so little time to do it.

The coming weeks will no doubt be full of lots of over indulgences; sweet treats,  diving drinks, and tasty foods,  so right now I’m looking for something tasty, healthful and that’s fuss-free to make. These are the times that nothing but a bowl of steaming hot soup will hit the spot.

This delicious recipe for Carrot and Coriander Soup is made in the slow cooker – so, after only a few minutes of chopping and prepping, this is left in the crock pot for around four hours to cook, leaving me free to get on with wrapping those gifts – what could be better than that?!

Grab your supplies…

40g (1½oz) butter

175g (6oz) leeks, trimmed and sliced

450g (1lb) carrots, sliced

2 tsp ground coriander

1 tsp plain flour

1 litre (1¾ pints) hot vegetable stock

150ml (¼ pint) single cream

salt and freshly ground black pepper

fresh coriander leaves, roughly torn, to serve 1 Melt the butter in a large pan. Stir in the leeks and carrots, then cover the pan and cook gently for 7–10 minutes until the vegetables begin to soften but not colour.

2 Stir in the ground coriander and flour and cook, stirring, for 1 minute.

3  Add the hot stock and bring to the boil, stirring. Season with salt and ground black pepper, then transfer to the slow cooker, cover and cook on High for 3–4 hours until the vegetables are tender.

4 Leave the soup to cool a little, then whiz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the cream. Adjust the seasoning and reheat gently on the hob – do not boil. Ladle into warmed bowls, scatter with torn coriander leaves and serve.

What’s that you say, you don’t have a slow cooker? Don’t panic, you can make this amazing soup on the hob too!

Follow the recipe steps 1 and 2. In step 3, bring to the boil and leave the soup in the pan. Season with salt and ground black pepper, then reduce the heat, cover the pan and simmer for about 20 minutes until the vegetables are tender. Complete step 4 to finish the recipe.

 

♥ – ♥ – ♥

This recipe is just one of a tasty collection of slow cooked meals packed with flavour. Made Peachy readers can buy a copy of Slow Stoppers published by Collins & Brown for only £3.50 including free UK p&p. Call 0844 576 8122 and quote reference CH1799.

The post Carrot and Coriander Soup appeared first on Made Peachy.