Carrot & Corriander

Carrot & Corriander

               credit to yahoo image

If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot.  Loved and adored by children, adults and Rudolph the red nosed reindeer alike. This tasty vegetable won’t go to waste or break the bank.
Ingredients:
15ml/1tbsp vegetable oil
1onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1.2 ltr/2 pints vegetable stock
45ml/3tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve if liked
Method:

1. 
   1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. 
   2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. 3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

Preparation:
10mins Cooking: 20-25mins Serves 4 Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt

 If you are busy juicing your carrots and don't know what to do with the pulp, I will have a few ideas later on.

Happy Eating  Glo