Carrot and Coriander Soup

MUNCH RATING: 5/5

This soup has a lovely creamy texture, but without the cream so it’s good for you! I have a real aversion to coriander leaf, but strangely I don't mind coriander seeds which does add a nice flavour and compliments the carrots. You could use ground coriander, but I like the lemony fragrance of the seeds and it’s fun to smash them to smithereens!

This made enough for about 5-6 servings.

Ingredients:

• 25g (1oz) butter
• 1 Tablespoon crushed coriander seeds
• 1 onion, finely chopped
• 2 rashers of lean bacon, cut into pieces
• 454g (1lb) carrots, sliced
• 25g (1oz) long grain rice
• 1.2 litres (2 pints) vegetable stock (I just used Knorr Stock pots)
• salt and pepper

Directions:

1. Melt the butter in a large saucepan, add the onion, bacon and coriander seeds and cook over a gentle heat until the onions are soft - do not allow them to brown and if necessary half cover the pot with a lid. Lightly season with salt and pepper.
2. Add the carrots, rice, stock and seasoning. Bring to the boil and simmer for 30 minutes or until the carrots are tender.
3. Liquidise the soup until smooth, return to the saucepan and reheat if necessary.

COOK'S NOTES:

• Dry fry the coriander seeds to intensify their flavour and make them easier to grind.