Homemade carrot & coriander soup

"There is nothing more heartwarming on a cold day then a bowl of delious carrot & coriander soup."

Ingrediants:

• 1 onion
• 5 meduim siezed carrots
• 1 bunch of fresh coriander herb
• a pinch of seasalt & black pepper
• 1 teaspoon of bouillon or 1 bouillon cube
• 1 litre boilded water
• a knob of butter
• 1 tablespoon of olive oil

Utensils:

1. a 20 cm diametre pot with handle + lid
2. a regular siezed wooden spoon
3. a peeler
4. a small kitchen knife
5. a chopping board
6. a small colander
7. a liquid measuring jug

Method:

1. Put the pan on the cooking hob and let it heat for a few seconds on a low heat.
2. Add the butter and the oil and put it aside while you do the next step.
3. Peel and chop the onion.
4. Put the pan back on the hob and let the butter melt.
5. Now add the oinions, stir a few times with the wooden spoon, add seasalt and pepper.
6. leave the onions to sweat in the butter & oil mixture.
7. Meanwhile prepare the carrots:
1. top & tail them
2. peel them
3. cut them in two lenghtwise
4. cut them into 5 mm slices
5. rinse them in a colander
8. Stir the onions and when they have become transparent add the prepared carrots.
9. Stir the vegetable mixture, put the lid on the pan and leave for 5 minutes.
10. Put the bouillon in the measuring jug and add the boiled water and stir until the bouillon is disolved.
11. Add the bouillon/water mixture to the vegtables and stir, let this mixture simmer for 10 minutes
12. While the soup is simmering, prepare the coriander:
• rinse the herbs in the colander
• remove the tickest part of the stems
• chop finely on the board or alternatively:
• put the coriander in a mug
• cut it up with sissors until it is finely chopped
13. Add chopped coriander to the soup, stir and let it simmer for another 15 minutes
14. Taste the soup and add seasoning if needed, then stir
15. Take the soup from the heat and blend it
16. Put it into the bowls and eat with homemade brown bread
17. Enjoy!

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© Martine Y.Moeykens - February 2009