← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 1 clove Garlic, sliced
• 1 tsp Ground coriander
• 1 medium potato, peeled and chopped
• 600 g Carrot, peeled and sliced
• 1.2 l vegetable stock
• 1 bunch fresh coriander (about 30 g), leaves and stalks chopped separately
• 1 tsp white wine vinegar
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 5 min, until soft. Add the garlic, ground coriander and chopped coriander stalks and cook for 1 minute.
2. Add the potato, carrots and stock. Bring to a boil, then cover and simmer for 20 min, until the carrots are very tender.
3. Add most of the coriander leaves and blend until smooth.
4. Season with salt, pepper and the vinegar, which lifts the sweetness. Serve scattered with the rest of the coriander.

Tips

• The stalks have the most flavour, so cook them in the soup rather than throwing them away.
• A spoonful of yogurt or a pinch of chilli on top is a nice extra. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs