Carrot & coriander soup
With the chilly evenings we still have, there is nothing better than a bowl of hot hearty soup. This simple carrot and coriander soup recipe is so simple to make and it freezes really well. Even a novice cook can make it.
This makes a really big batch but if you have any left over after feeding a family of four, you can freeze it. Be prepared for your loved ones to beg for seconds though.
- 1 kilo of carrots, scrubbed and sliced (5mm thick)
- 2 medium onions, peeled and finely sliced
- 2 medium potatoes, peeled and diced (1 cm cubes)
- 1 tablespoon of ground coriander
- 4 or 5 garlic cloves, peeled and crushed
- 2 litres of chicken or vegetable stock
- 200 ml of double cream – optional
- 1 large glass of white wine – optional
- 2 tablespoons of vegetable or sunflower oil
- A good fistful of fresh coriander stalks and leaves, chopped as finely as you can
- 1 large saucepan with a lid – casserole size is perfect.
- Blender. Am plunger blender is perfect – saves on the washing up
- Sweat the diced onions, potatoes and carrots in the oil – gently – over a low heat
- When the vegetables begin to soften, add the wine, garlic and ground coriander
- Bring to the boil and add the stock
- Bring to the boil again and keep it on a rolling boil for approximately 5 minutes or until the carrot and potato is soft
- Remove from the heat and stir in the chopped fresh coriander.
- Use the hand blender to puree the soup until no lumps remain
- Place back on the heat, add the optional cream and warm gently
- Serve hot with plenty of crusty bread