5/5
(1 Votes)
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup chopped onions
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 2 pounds (1 kilogram) chopped carrots (about 5 cups)
- 1/2 cup peeled and chopped potatoes
- 1 tablespoon grated ginger
- 6 cups chicken stock
- 2 teaspoons honey
- 1/2 cup packed fresh coriander
- Salt and freshly ground pepper
- Garnish
- 2 tablespoons chopped coriander
Preparation
Step 1
Heat oil in a pot over medium heat. Add onion and sauté for 2 minutes or until softened. Add ground coriander and cayenne and cook for 1 minute longer or until fragrant. Add carrots, potatoes and ginger and cook for 2 minutes or until ginger is softened. Add stock and honey, bring to a boil, cover, turn heat to low and simmer for 20 minutes or until vegetables are soft. Add coriander and cook for 2 minutes or until wilted.
Transfer to a blender or use a hand blender and purée until smooth. Return to pot and adjust seasoning to taste. Garnish with chopped coriander.
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