Food & Wine
Creamy carrot and coriander soup with parmesan toast
Winter can be tough, but when you can warm up with this creamy carrot and coriander soup (and parmesan toast) the cold is much easier to tolerate.
Serves: 2
Ingredients:
- 1 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 small onion, chopped
- 500g carrots, chopped
- 1 cup vegetable stock
- 1 cup milk
- 2 tablespoons finely chopped coriander
- ½ cup natural yoghurt
Parmesan toasts
- 2 slices sourdough bread
- 1 tablespoon grated parmesan cheese
- 1 tablespoon grated cheddar cheese
Method:
- To make the soup, first heat oil in a medium saucepan.
- Add onion and cumin, sauté for five minutes or until softened.
- Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth.
- Return to heat and stir in milk and coriander.
- Reheat gently until warmed through.
- Serve with a dollop of yoghurt.
- For parmesan toast grill bread on one side until golden.
- Turn over top with combined cheeses and grill until cheese is bubbly and brown.
- Serve warm with soup.
What’s your favourite soup to enjoy on a cold winter’s night? Can you see yourself trying this one? Share your thoughts in the comments.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
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