![Yeo Valley Carrot and Coriander Soup Recipe](https://www.yeovalley.co.uk/app/uploads/wideimage/992748482be49d313ba246a664e66923.jpeg)
Carrot & Coriander Soup
Our organic Single Cream is the perfect ingredient for this tasty soup!
Ingredients
- knob of Yeo Valley unsalted butter
- 1 onion, finely chopped
- 650g carrots, peeled and roughly chopped
- 1 potato, peeled and chopped
- 1 tsp ground coriander
- 1 vegetable stockpot, diluted in a litre of hot water
- 30g fresh coriander
- 4 tbsp Yeo Valley single cream
- Sprinkle of nigella seeds & paprika
Method
- Melt the butter in a saucepan over a medium heat. Add the onion and cook until soft, stirring occasionally for about 5 mins. Then add the carrots, potato, and ground coriander into the pan with some salt and pepper to taste.
- Pour the stock over the vegetables and stir. Cover then bring up to boil. Once bubbling, reduce the heat to low and simmer for 30-35 mins until the vegetables are soft.
- Add 20g of the fresh coriander to the soup (leaves and stalks!), then blend until smooth.
- Pour the soup into 4 bowls and pour over a swirl of the silky single cream from the bottle. Sprinkle over some paprika, nigella seeds and remaining fresh coriander, then serve with some crusty butter bread.
TOP TIP – If you find yourself with leftover single cream, our favourite ways to use the last drops are mixing into our Saturday morning scrambled eggs or splashing into a coffee. Don’t forget to swill the bottle with some milk so you can get out every last drop!
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