Ingredients - Single Serve
Heat the olive oil in a saucepan, then place the onion, garlic and coriander seeds into the pan and sauté over a medium heat for 3-4 minutes, or until the onion has softened.
Add the carrot and hot vegetable stock to the pan and season to taste with Horopito Wild Seasoning. Bring to the boil and simmer for 6-7 minutes, or until the carrot has softened.
Add the cream to the pan and stir well, then remove the pan from the heat and blend the soup until smooth using a hand blender.
To serve, pour the soup into a serving bowl and garnish with Greek yoghurt and fresh coriander.
Amended recipe from James Tanner
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