Carrot and Coriander Soup

cookidoo.com.au

Sally Howard

60 g rice

1 to 2 pieces lemon zest or orange zest (5 x 2 cm)

5 cm piece fresh ginger, peeled

450 g carrots, cut into pieces

1 red onion (approx. 150 g), cut into halves, to taste

400 g water

1 ½ tbsp Vegetable stock paste (see Tips)

400 g full cream milk

1 tsp sea salt, to taste

1 ½ tsp ground black pepper

70 g butter

5 sprigs fresh coriander, roots and stems included, plus extra leaves for garnishing

300 g pouring (whipping) cream

Directions at cookidoo.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer