Carrot & Coriander Soup
Serves: 4 people
Prep: 15 mins: Cooking: 20 mins
Definitely an old favourite. But this soup is so quick and easy to make using our bouillon, and the flavour brings a combination of warmth and spring nourishment.
Recipe tip: This is a great starter for a dinner party or just perfect for lunch any day of the week.
What you’ll need - for the soup:
1 tablespoon vegetable oil
1 white onion, chopped
1 teaspoon ground coriander
450g carrots, chopped
The zest of half an orange
1.2 litres of Marigold Bouillon Powder
A handful of chopped fresh coriander
How to do it:
Gently sauté the onion in the oil, in a heavy based pan, for 5 minutes until softened.
Stir in the ground coriander and chopped carrot, and cook for a couple of minutes.
Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the oranges zest then simmer for a further 5 minutes until the carrots are tender.
Blitz in a food processor with 2/3 of your chopped coriander. Season with black pepper and salt if needed.
Garnish with the remainder of your chopped coriander and then serve. You can sprinkle extra bouillon or a little of our nooch on top for a bit of a cheesy topping.
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