Carrot & Coriander Soup
Posted On July 14, 2008
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”
