Carrot & coriander soup with cheesy garlic bread
RECIPE
James Martin
SERVES 2
• 1 garlic bulb
• olive oil , for roasting
• 100g butter
• 200g grated cheddar
• small bunch parsley , roughly chopped
• 1 small baguette , sliced into 4
FOR THE SOUP
• 300g carrots , peeled and finely diced
• 300ml milk
• small bunch coriander
• knob of butter
• 50ml double cream , plus extra to serve
• coriander oil , to serve
1 . Heat the oven to 200C / 180C fan / gas 6 . Put the garlic into a tin foil parcel , drizzle with a splash of oil and roast for 30-40 mins until the garlic is soft . 2 . Heat the grill to high . In a small bowl , mix together the butter , softened garlic , cheese and parsley . Divide the mixture between each bread slice and grill until hot and bubbling . 3 . Meanwhile , put the carrots and milk in a large pan , bring to the boil and simmer for 5 mins . Add the coriander and blitz until smooth using a hand blender , then add the butter , cream and seasoning . 4 . Pour into warm bowls and serve drizzled with extra double cream , coriander oil and slices of cheesy garlic bread .
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