Carrot and coriander soup with a twist
Carrot and coriander soup with a twist

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot and coriander soup with a twist. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Carrot and coriander soup with a twist is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Carrot and coriander soup with a twist is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have carrot and coriander soup with a twist using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Carrot and coriander soup with a twist:
  1. Prepare carrots ends chopped, peel on optional and sliced
  2. Make ready parsnips ends chopped, peel left on optional and sliced
  3. Prepare peeled and cubed potatoes
  4. Get vegetable stock cube
  5. Prepare Cold Water
  6. Make ready coriander powder
  7. Make ready asafoetida

A delicious, thick soup will not only satiate you but also warm you up. This time, I had loads of carrots at home so decided to. Carrot and coriander soup is easy to make, you can use ground coriander or fresh coriander, or as I prefer, both. It's a good idea to add the fresh coriander to the soup right at the end to get as much flavour as possible.

Steps to make Carrot and coriander soup with a twist:
  1. Add all vegetables to a large pan. I used pressure cooker
  2. Pour on the water
  3. Add spices, crumble stock cube and Sir.
  4. Cook until veg are soft, cool a little then blend u til smooth.
  5. Divide serve, or cool, lid and keep in fridge upto 5 days

I don't bother to chop up the coriander leaves, I just throw them all in, stalks and all. Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Heat the oil in a large frying pan and add the onions and carrots.

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