Creamy Carrot & Coriander Symphony
Ingredients
- 175 g/6oz onion diced
- 50 g/2oz butter
- 500 g/1lb 2oz carrots sliced
- 1 garlic clove finely chopped
- 1.2 litres/2pt vegetable stock
- 2 teaspoons caster sugar
- 150 ml/5fl oz whipping cream
- 2 tablespoons chopped fresh coriander leaves
- Salt and freshly ground black pepper
Instructions
Saute and Infuse:
- In a heavy saucepan, gently sweat the onion in butter until soft and translucent.
- Add the sliced carrots and cook, stirring occasionally, for an additional 5 minutes.
Garlic & Stock Harmony:
- Add the garlic and vegetable stock.
- Season with salt, pepper, and sugar.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
Puree and Creamy Bliss:
- Pour the contents into a blender or food processor, blitz to a smooth purée.
- Return to a clean pan, add whipping cream and chopped coriander.
- Taste and adjust the seasoning, then gently heat the soup through, stirring.
Serve with Warmth:
- Ladle the Creamy Carrot & Coriander Symphony into bowls.
- Garnish with an extra swirl of cream, a sprinkle of freshly ground black pepper, and enjoy this velvety delight.
Notes & Wine Advice
Wine Advice:
Pair this luscious Creamy Carrot & Coriander Symphony with a light and crisp Pinot Grigio. The wine’s refreshing acidity will cut through the creamy texture, and its subtle citrus notes will complement the sweetness of the carrots. Cheers to a harmonious dining experience!
Nutrition values
Calories: 280 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 18 g | Suiker: 9 g