Natural Life's Green and Healthy Homes book

Natural Life Magazine

Natural Life's Green and Healthy Homes
Food and Fellowship
Free Range Learning by Laura Grace Weldon
The Green Interview
Natural Child Magazine
For the Sake of our Children by Leandre Bergeron
Child's Play Magazine
Life Learning Magazine
Life Learning Book
Bringing it Home
Beyond School
Challenging Assumptions in Education

Carrot Coriander Soup Recipe
by Rachel McLeod

carrot coriander soup2 medium onions
1 clove garlic
2 oz butter
1 lb carrots
1 cup chicken [or vegetable] stock
salt and pepper to taste
1/2 to 1 Tbsp coriander seed
3 oz dry sherry
1 cup milk

Saut finely chopped onions and crushed garlic in the butter until they are golden brown. Add thinly sliced carrots, seasonings and the sherry. Cover the pan and simmer slowly for 30 minutes. Add the stock and continue simmering for another 30 minutes. Puree in the food processor, then add milk. Heat before serving and garnish with parsley and croutons. I make two or three times this amount and freeze it for later use, leaving out the milk until I am ready to reheat it.

Note: When fresh, coriander is also called cilantro.

Rachel McLeod founded Kiln Farm Herb Garden in Puslinch, Ontario in 1974.


Copyright 1976 - 2018 Life Media

Contact  |  Privacy Policy

Natural Life Books

Food and Fellowship - a guide to batch cooking

Natural Life's Green and Healthy Homes book

Natural Child Magazine

Life Learning Magazine

Childs Play Magazine

Advertise with Natural Life Magazine

Natural Life Magazine