Quite Peng Carrot and Coriander Soup

This simple soup is so delicious. Spuds make things nice and silky. Have it when you're needing a warm hug from the inside.

15-20 mins

Ingredients

2-3 Medium Sized Carrots
A White Onion
A Potato
Half a Pack Coriander
Teaspoon Salt
Double Cream (To Serve)
A Pinch ofChilli Flakes (To Serve)
Knob of Butter
Teaspoon Curry Powder
250ml Vegetable Stock
150ml Milk
Black Pepper

Ingredients

Instructions

Dice up your onion, carrot and potato and fry the onion in a little butter. Use a pan with a lid if you can as it helps to soften things quickly. When the onion has softened, chuck in your carrot and spuds.
Season this with salt, black pepper and curry powder. Give a good mix and then stir in your coriander and vegetable stock. Simmer on a high heat with the lid on your pan for about 10 minutes.
Add your milk and blend in a blender or use a hand blender. You should have a lovely velvety consistency but if it's a little thick, add a splash of milk.
Serve in a bowl topped with a swirl of cream, black pepper and chilli flakes. This obviously goes super well with a fat chunk of well buttered french bread. I recommend at least 2 slices. I think this is the nicest soup I've ever made so I hope that you enjoy it as much as I do.