Ingredients:
2-3 – carrots
1 onion, chopped
1 celery stick, sliced plus
2 - potatoes, chopped
2-3 pale leafy celery tops
4 cups - chicken stock
2 tsp - Ground Coriander
1 tbsp - chopped fresh coriander (cilantro)
Salt and pepper
1 tbsp - sunflower oil
3 tbsp - butter
Method:
Peel and cut carrot into small pieces. Heat oil and 2 tbsp of the butter in a saucepan and fry the onion over for 3-4 minutes.
Add the celery and potatoes to the onion in the pan, cook for a few minutes and then add the carrots.
Fry all vegetables on medium flame. Stirring frequently.
Add the chicken stock and partially cover the pan and cook on low flame for 8-10 minutes until the carrots and potatoes are tender.
Remove 5- 6 tiny celery leaves for garnish and finely chop the remaining celery.
In a pan melt butter and fry the ground coriander for a minute, stirring constantly.
Now add the chopped celery and fresh coriander and fry for about 1 minute. Set aside.
Blend the mixture in a food processor.
Pour the mixture in another pan and stir in milk and coriander mixture.
Add salt and pepper as per taste. Garnish the soup with reserved celery.
Serve hot and enjoy.
