Ingredients
1 oz (25g) butter or margarine
1 garlic clove crushed
1lb (500g) carrots roughly chopped
2 pts (1 litre) stock (Chicken or vegetable)
A pinch of freshly grated nutmeg
1 tablespoon chopped fresh coriander (or 1 teaspoon dried ground)
¼ pt (150 ml) single cream.
Salt and freshly ground black pepper
Method
Melt the butter (or margarine) and cook the onion and garlic gently until soft in a covered saucepan, without colouring.
Add the carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender.
Cool a little and puree in a liquidiser.
Pour soup into a clean saucepan and stir in the coriander and cream.
Add seasoning to taste
Serve garnished with a swirl of yoghurt.
1 oz (25g) butter or margarine
1 garlic clove crushed
1lb (500g) carrots roughly chopped
2 pts (1 litre) stock (Chicken or vegetable)
A pinch of freshly grated nutmeg
1 tablespoon chopped fresh coriander (or 1 teaspoon dried ground)
¼ pt (150 ml) single cream.
Salt and freshly ground black pepper
Method
Melt the butter (or margarine) and cook the onion and garlic gently until soft in a covered saucepan, without colouring.
Add the carrots, stock and nutmeg. Cover, bring to the boil and simmer gently until the vegetables are tender.
Cool a little and puree in a liquidiser.
Pour soup into a clean saucepan and stir in the coriander and cream.
Add seasoning to taste
Serve garnished with a swirl of yoghurt.
Carrot and Coriander
Carrot and Orange
Ingredients
2 oz (50g) butter or margarine
1lb (500g) carrots
1 onion
1 pt ( 500ml) light chicken stock or water
½ pt (250ml) orange juice-unsweetened
Rind of 1 Orange-grated
T tablespoons double cream or plain yoghurt
Salt and freshly ground black pepper
Method
Peel and dice carrots and chop the onion
Melt the butter (or margarine) and soften the onion in it.
Add the carrots and stir. Cover and cook gently for 5 minutes.
Add stock, salt and pepper and cook uncovered for about 10 minutes until carrots are tender.
Cool a little and puree in a liquidiser or sieve everything.
Reheat with added orange juice and rind.
Just before serving stir in cream or yoghourt
Serve with croutons or cheese straws
2 oz (50g) butter or margarine
1lb (500g) carrots
1 onion
1 pt ( 500ml) light chicken stock or water
½ pt (250ml) orange juice-
Salt and freshly ground black pepper
Method
Peel and dice carrots and chop the onion
Melt the butter (or margarine) and soften the onion in it.
Add the carrots and stir. Cover and cook gently for 5 minutes.
Add stock, salt and pepper and cook uncovered for about 10 minutes until carrots are tender.
Cool a little and puree in a liquidiser or sieve everything.
Reheat with added orange juice and rind.
Just before serving stir in cream or yoghourt
Serve with croutons or cheese straws