Carrot Coriander Soup

[Guest guest]

Carrot Coriander Soup

 

1 oz. butter

1 onion, finely chopped

1 clove garlic, finely chopped

1 oz. flour

4 cups vegetable stock

1 lbs. carrots, grated

2 tsps. ground coriander

3/4 cup nonfat yogurt

salt and pepper

fresh coriander leaf, to garnish

 

Melt the butter in a large pan, add the onion and garlic and fry until soft.

Stir in the flour and gradually add the stock, stirring until thickened. Add

the carrots to the pan with the ground coriander and simmer for 30 minutes.

Cool slightly then purée in a blender. Pour into a clean pan, add the yogurt,

and salt and pepper to taste and bring to just below boiling point. Garnish

with coriander to serve.

Serves 4.

 

 

 

 

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