One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn’t use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.
Ingredients: [‘vegetable oil’, ‘onion’, ‘ground coriander’, ‘potato’, ‘carrot’, ‘vegetable stock’, ‘fresh coriander’]
Quantity of Ingredients: [“1 tablespoon vegetable oil”,”1 onion, chopped “,”1 teaspoon ground coriander or 1 teaspoon cilantro”,”1 potato, chopped “,”1 lb carrot, peeled and chopped “,”2 pints vegetable stock”,”1/2 cup fresh coriander or 1/2 cup cilantro”]
Number of Servings: 4
Steps: [‘Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.’, ‘Stir in the ground coriander/cilantro and potato, then cook for 1 minute.’, ‘Add the carrots and stock, bring to the boil, then reduce the heat.’, ‘Cover and cook for 20 minutes until the carrots are tender.’, ‘Tip into a food processor with the fresh coriander/cilantro.’, ‘Then blitz until smooth (you may need to do this in two batches).’, ‘Return to the pan, taste, add salt if necessary, then reheat to serve.’]