Another soup from Angela Hartnett.
Ingredients
- 2 tbsp vegetable oil
- knob of butter
- 1 small white onion chopped
- 1 garlic clove crushed and chopped
- 1 medium potato peeled and diced
- ½ tsp ground coriander
- ½ tsp ground cumin
- 400 g carrots roughly chopped
- 700 ml vegetable or chicken stock
- 50 g creme fraiche
- chopped coriander to serve
Servings:
Instructions
- Heat the oil and butter in a saucepan large enough to hold all the vegetables. Add the onion and garlic and sauté for five minutes until the are soft but not coloured.
- Add the potato, along with some seasoning and the spices, and cook, stirring, for five minutes.
- Finally add the carrots and cover with the stock. Cook for 25 minutes until the carrots are soft. When ready, remove the pan from the heat and use a stick blender (or transfer to a liquidiser) to slowly blitz the carrots until you have a smooth soup. If it feels too thick, let it down with a drop more stock or water.
- Serve with a dollop of crème fraîche and some chopped coriander.
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