Carrot & Coriander Soup

INGREDIENTS

Carrots

Coriander

Shallots

Garlic

Vegetable stock

Cream

Butter

Extra virgin Olive Oil

INSTRUCTIONS

Start by roughly chopping up 3-4 medium sized Shallots.

Pop a Dutch oven on a medium heat and add a dash of Olive Oil.

Add the Shallots to the Oil and season.

Finely dice up 3-4 cloves of Garlic and add to the pan.

Sweat off the Shallots and Garlic.

Take between 4-6 large Carrots and cut them into inch sized chunks.

Pop the Carrots into the pan and we want to roast them off until they start to get soft.

Once the Carrots have roasted for around 12 minutes add a handful of Coriander and pour in some Vegetable stock, enough to fully cover the Vegetables.

Heat the Soup to a good simmer, pop on the lid, and cook out for 30 minutes.

While the Soup cooks finely dice up a handful of Coriander to garnish the Soup.

After half an hour, blend the Soup with a hand blender, taste for seasoning and adjust.

Pour out a bowl of the Soup, finish with a drizzle of Cream, scatter over a pinch of the Coriander.

Drizzle over some extra virgin Olive Oil and serve with some crusty bread.

Enjoy