Carrot, Coriander & Honey Soup

7 Jan

It is most definitely soup weather. We are enduring the coldest weather for 30 years, it is now minus 2 degrees outside and there is no sign of it getting any warmer any time soon. We had a delicious roast chicken dinner the other day (my all time favourite dinner) and so there was a carcass to use.

To make the chicken stock I added the carcass to the pot along with water, a few pepper kernels, two bay leaves, three sticks of celery chopped, two carrots, a potato and an onion chopped. This was left to simmer gently for a few hours. The chicken bones were then removed and I was left with a lovely broth.

To turn this into a hearty soup for the weather, I roasted about 5 carrots with a dstp of honey and a sprinkle of coriander. I then added them to the stock along with a dstp of ground coriander (add a little at a time and taste as you go), salt and pepper. Blend well and serve.

We have just eaten; I am full to the gills after just one bowl and already looking forward to enjoying it for lunch tomorrow.

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