As the freezing weather continues a steaming bowl of warming, tasty soup for lunch is ideal. My favourite soup of the moment is Carrot and Coriander. It is gluten free, IBS friendly and so simple to make.
This is an adapted Delia Smith recipe.
Ingredients
2lb (900g) carrots, peeled and chopped
3/4 tbsp coriander seeds
1 oz (25g) butter
1 small clove garlic, crushed (although I just chop it really small)
2 pints (1.2 litres) chicken or vegetable stock
Method
1. Dry roast the corainder seeds in a frying pan over a medium heat for around 1-2 mins, or until they look toasted and start to jump in the pan.
2. Tip them into a pestle and mortar and crush them coarsely.
3. Heat butter in a large saucepan, then add the chopped carrots, garlic and crushed seeds and stir.
4. Cover the pan and let them sweat for about 10 minutes.
5. Add the stock and season with salt and pepper and bring to the boil.
6. Reduce the heat to low and simmer for a further 15-20 mins, partially covered or until the vegetables are tender.
7. Liquidize.
8. Re-heat soup and adjust seasoning.
9. Serve! Yum!
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