This is a British classic (and my mum’s favourite) which you just have to try. It tastes even better when you make it with your own home grown carrots.
Ingredients: (makes 4 large serves)
- 1kg carrots peeled and chopped
- 2 tsp oil
- 1 tbsp coriander seeds
- 1 small clove of garlic crushed
- 1.5 litres (6 cups) of chicken or vegetable stock (homemade if possible)
- Handful of fresh coriander chopped
- Lite sour cream to serve
How to make:
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Dry roast the coriander seeds in a small frying pan over a medium heat for 1-2 minutes. Transfer to a pestle and mortar and crush them.
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In a large pan heat 2 tsp of oil and add the carrots, garlic, coriander seeds and cook on a low heat for about 5-10minutes.
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Add stock and bring to the boil.
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Reduce the heat and simmer for 15-20minutes until the carrots are soft.
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Remove from the heat and blend with a stick wiz or in a blender – do in several batches if needed.
Serve it up: Serve with a small dollop of lite sour cream and fresh coriander.