Carrot & Coriander Soup

Carrot and coriander soup is a classic and I'm not going to deviate here, the nice spicy flavour of coriander goes perfectly with the sweet flavour of carrots. I just wanted to demonstrate how easy it is to make yourself a delicious winter snack.

Preparation time:
5-10 minutes

Cooking time:
15 minutes

Serves:
2-4

Ingredients:
4 medium carrots
250g of potatoes
1 or 2 tomatoes
1 or 2 cloves of garlic
1 cube/tbsp of vegetable stock
bunch of coriander
salt & pepper
milk or cream

Method:
Put about 1 litre of water into a pan and put on the heat.

Unless you are using new or pearl potatoes, peel the skins and chop into small chunks, add to the pan. Boil for 5 minutes.

Peel the carrots and chop into similar sized chunks and add to the pan. Peel the garlic cloves, take off the hard end and add to the water. Add the vegetable stock and boil for a further 5 minutes.

Take the leaves off half the coriander and add to the mix with salt and pepper.

Chop the tomatoes into quarters and add to the pan after 2 more minutes. Boil for a bit longer until the carrots and potatoes are soft(-ish).

Remove from the heat and put in a liquidizer. Add the rest of the coriander, a dash of milk or cream and pulse for a minute or so.

Serve with crusty brown bread, adding salt and pepper to taste. Awesome.