Carrot, Coriander and Pecan soup

Updated at: Thu, 17 Aug 2023 12:09:24 GMT

Step 1

Finely chop the carrot and celeriac/potato.

Step 2

Add 2 tbsp oil to a family sized pot/sauce pan and put on a high heat. Add the green of the leek and cook for 3 mins until leek greens have sweated down, then add carrot and celeriac and the salt and black pepper, and stir.

Step 3

Add 2 tbsp of water to help the veg sweat. Cover with a lid and turn down heat to low to medium heat. Sweat for 15 minutes, stirring occasionally, until the veg are soft.

Step 4

Add the paprika, juice of the lime, the pecan nuts, and the veg stock/water. Bring to the boil, then turn the heat down, cover with a lid and simmer for 10 minutes.

Step 5

Remove pot from heat and blend until smooth using a stick blender. If the soup seems a little thick, add a little water until it reaches your desired consistency.

Step 6

Season with salt and pepper.

Step 7

Roughly chop the coriander and use as a garnish just before serving.

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