Cut vegetables into 1in pieces reserving celery leaves for garnish.
Melt 3 tbsp of butter then add onion, carrots and celery. Close lid and sweat at med-low temperature for 10 minutes.
Add vegetable stock and potatoes and simmer for 45 min - 1hr or until potatoes are soft.
While simmering take 1 tbsp of butter and add 3 tsp of ground coriander and fry on med-low heat until butter just turns browns.
Add cilantro, ground coriander and milk and simmer for 10 minutes.
Season with salt - pepper and serve with the celery leaves as garnish.
Originally Submitted
1/6/2011
0 Out of 5 from
0 reviews
You can add this Carrot and Coriander soup recipe to your own private DesktopCookbook.