Two Traditional Carrot Soup Recipes: Carrot and Coriander & Carrot and Leek

Serves 4 to 6

Ingredients

• 2 onions
• 40 g/1½ oz butter
• 1 clove of garlic
• Pinch of salt
• 450 g/1 lb carrots
• Pepper
• 1 dessertspoon coriander seeds
• 1 glass of sherry
• 600 ml/1 pint chicken stock
• 600 ml/1 pint milk
• Chopped parsley to garnish

Method

1. Peel and slice the onions.
2. In a large pan cook onions gently in the butter until transparent
3. Crush garlic together with salt and add to the onions
4. Scrub the carrots, slice thinly and add to pan
5. Season with salt and pepper
6. Add coriander seeds and sherry
7. Cover and simmer gently until vegetables are soft – about 10 to 15 minutes
8. Add stock and cook for a further 15 to 20 minutes
9. Liquidise the soup and pour into a clean pan
10. Add milk when ready to serve, reheating carefully
11. Adjust seasoning
12. Sprinkle parsley in each bowl of soup
13. Serve with crusty bread.

Serves 4

Ingredients

• 2 carrots
• 2 large leeks
• 25 g/1 oz butter
• 1 teaspoon of horseradish sauce
• 25 g/1 oz medium oatmeal
• Salt and Pepper
• Bay leaf
• 600 ml/1 pint chicken or vegetable stock
• 150 ml/¼ pint milk
• Greek Yogurt