| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots; chopped |
| 6 |
ts |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Coriander seeds; crushed |
| 1 |
ts |
Ground coriander |
| 3 3/4 |
c |
Vegetable stock |
| 1/3 |
c |
Sultanas; chopped, (optional) |
|
|
Salt pepper |
| 1 |
tb |
Fresh chopped coriander |
INSTRUCTIONS
Heat oil in large saucepan, add onion,garlic and chopped carrots, cook
gently for 10 minutes. Stir in crushed and ground coriander and cook
for one minute. Add 3/4 of stock cover and simmer for 15 minutes or
until carrots are tender. Puree soup in blender / processor. If you
want the soup very thick leave as is, or add the remaining stock
until you achieve a desirable consistency.
Add chopped sultanas (optional) salt, pepper. Garnish with chopped
coriander when serving.
Posted to bbq-digest by "Keith Arnold" <arnoldk@email.menet.net> on
May 7, 1999, converted by MM_Buster v2.0l.
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