Carrot & Coriander Soup



Carrot & Coriander Soup

1 medium onion, chopped
2 tbsp extra virgin olive oil
900g carrots, finely cubed
1/2 teasp dried basil, plus 10 fresh leaves for garnish
1/2 teasp dried coriander leaves, plus 5 fresh leaves for garnish
1 litre herbal stock
creme fraiche

*      Sweat onion gently in oil for five minutes
*      Add carrots and dried herbs, stir thoroughly and continue sweating for 15 minutes, stiring occasionally.
*      Pour in the stock, bring back to the boil and simmer until carrots are soft but not mushy.
*      Blend or cool slightly and then use the food processor.
*      Serve with a dollop of creme fraiche and garnish with fresh herbs.

From Michael Van Straten’s “Super Herbs for Health and Healing”

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