Carrot and Coriander Soup

Linda Wheeler made this delicious soup for the AQSC 2002 End of Season Party and there was a request for the recipe to be made available on the web site.

50g (2 oz) butter or margarine
1 large onion peeled and chopped
450g (1lb) carrots peeled and diced
900ml (1 pints) chicken stock
1 teaspoon ground coriander
Freshly ground black pepper
2 tablespoons lemon juice
About 300ml ( pint milk)

To garnish snipped chives or fresh coriander leaves

Serves 4-6

Melt the butter or margarine in a large saucepan. Add onion and carrots and fry gently for 10-15 minutes, stir frequently and do not allow to brown.

Add the stock and bring to the boil. Stir in the coriander, plenty of salt and pepper and the lemon juice, cover and simmer for about 30 minutes or until the carrots are tender.

Cool slightly, then blend in a blender or food processor until smooth.

Return the soup to a clean pan with enough milk to give the required consistency and bring back to the boil.

Taste and adjust the seasoning and serve hot sprinkled with snipped chives or fresh coriander leaves.