Ingredients - Serves 4
- 250 g onion, chopped
- 750 g carrots, cut into cubes
- 300 g potatoes, cut into cubes
- 1 celery stalk, trimmed and chopped, optional
- 500ml vegetable stock or water
- 3 tbsp butter or extra virgin olive oil
- 2 tsp ground coriander
- 1 tbsp honey or sugar (white or brown)
- 2 tbsp tomato purée
- ¼ cup fresh cream
- Salt, to taste
- ground black pepper, as needed
Steps
- Heat the butter or oil in a pot. Sauté the onions, carrots and potato until the onions are soft
- Add the stock and bring to a boil. Cover and cook until the vegetables are soft
- Blend until completely smooth
- Mix in the tomato purée, honey and coriander. Taste and add salt and pepper as required
- Let simmer for a couple of minutes. Turn off the heat and mix in the cream
- Serve hot
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on