Carrot and Coriander Soup

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 50g butter
  • 3 leeks, sliced
  • 450g carrots, sliced
  • 1tbsp ground coriander
  • 1.2litres chicken stock
  • 150ml Greek style yoghurt
  • Salt and freshly ground black pepper
  • 2-3tbsp chopped fresh coriander, to garnish

Main Instructions
  1. Melt the butter in a large pan
  2. Add the leeks and carrots and stir well. Cover and cook for 10 minutes, until the vegetables are beginning to soften
  3. Stir in the ground coriander and cook for about 1 minute
  4. Pour in the stock and add the seasoning to taste
  5. Bring to the boil, cover and simmer for about 20 minutes, until the leeks and carrots are tender
  6. Leave to cool slightly, the puree the soup until smooth. Return the soup to the pan and add 30ml of yoghurt
  7. Reheat gently, do not boil
  8. Ladle the soup into bowls and put a spoonful of the remaining yoghurt in the centre of each. Scatter over the chopped coriander and serve immediately
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