Coriander soup

Fairlady
4 servings
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By Food24 November 03 2009
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Ingredients (10)

15.00 ml sunflower oil
2.00 garlic — cloves, crushed
5.00 ml cumin — ground
200.00 g potatoes — chopped
700.00 ml stock — chicken
salt and freshly ground black pepper
200.00 ml coconut milk
150.00 ml fresh coriander — chopped
50.00 ml fresh parsley — chopped
30.00 ml lemon juice
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Method:

Heat oil in a large saucepan and fry garlic for 2 minutes. Add cumin and stir well, then add potatoes and stock. Season with salt and pepper and simmer until potatoes are tender.
Add coconut milk, coriander and parsley.
Purée in a food processor or blender until smooth. Stir in lemon juice.
Serve hot or cold, garnished with a little sour cream, grated lemon peel and fresh coriander and accompanied by focaccia toasts.



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