Ingredients
1 oz. (25g) butter
1 onion, diced
1 clove garlic, crushed
1 Tbsp. plain flour
1 lb. 2oz. (500g) Carrots, peeled, sliced
2-1/4 pints (1.25 litres) vegetable stock or chicken broth
1 Tbsp ground coriander
5oz. (150g) Greek style yogurt or bio yogurt (plain yogurt or sour cream)
1 Tbsp fresh coriander leaves, finely chopped
Directions
1. Melt butter in a pan, gently saute the onion and garlic for 5 mins until softened.
2. Add the flour and stir well. Add the stock, carrots, and ground coriander.
3. Bring to the boil and simmer for 30-40 mins, until the carrots are soft.
4. Liquidise, add yogurt and coriander leaves and reheat gently without boiling.
1 oz. (25g) butter
1 onion, diced
1 clove garlic, crushed
1 Tbsp. plain flour
1 lb. 2oz. (500g) Carrots, peeled, sliced
2-1/4 pints (1.25 litres) vegetable stock or chicken broth
1 Tbsp ground coriander
5oz. (150g) Greek style yogurt or bio yogurt (plain yogurt or sour cream)
1 Tbsp fresh coriander leaves, finely chopped
Directions
1. Melt butter in a pan, gently saute the onion and garlic for 5 mins until softened.
2. Add the flour and stir well. Add the stock, carrots, and ground coriander.
3. Bring to the boil and simmer for 30-40 mins, until the carrots are soft.
4. Liquidise, add yogurt and coriander leaves and reheat gently without boiling.
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