Paleo Carrot Soup with Coriander

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I confess that I don’t always make my own broth, but it’s very, very simple to do and you can easily freeze it for later on. The difference in flavor is light years away from any ready made stock or bullion and will transform your soup, so if you have time, make it!

Ingredients

• 2 tbsp olive oil
• 1 onions, finely sliced
• 450g/1lb carrots, about 3 cups of baby carrots
• 1 large clove garlic, crushed
• 1 tsp ground coriander
• 1.2 litres 2 pints vegetable stock (chicken stock works too)
• large bunch fresh coriander, roughly chopped
• salt and freshly ground black pepper

Instructions

1. Heat the oil in a large pan and add the onions and the carrots.
2. Cook for 3-4 minutes until they start to soften.
3. Stir in the ground coriander and season well. Cook for 1 minute.
4. Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes.
5. When the vegetables are cooked add the soup to a blender and blend until smooth.
6. Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more.
7. Taste and adjust the seasoning as required
8. You can serve it as it is or with a swirl or sour cream on top.

source>>@noshtastic.com