Carrot and Coriander Soup

It’s chilly outside, it’s supposed to be spring and we are on lockdown! So it still feels like the right time to make a nice bowl of warming soup.  On a recent supermarket visit for essentials, I could only get a large bag of carrots, I like a carrot but there are only so many you can eat in one sitting, so some got eaten, some got blanched and frozen and the rest got made into this tasty Carrot & Coriander Soup to keep warm on these working from home days.

Carrot & Coriander Soup (Serves 4)

Ingredients

1 tbsp Vegetable Oil
1.5 Chopped Onions
1 tsp Ground Coriander
1 Chopped Potato (medium sized)
600g Peeled and Chopped Carrots
1.5l Chicken Stock (or use Vegetable Stock to make it Veggie)
A Handful Coriander

Method

  1. Heat the oil in a deep saucepan and fry off the onion until softened
  2. Add the ground coriander and potato, mix together and cook for about 2 minutes
  3. Add in the carrots and mix with the potatoes and onion
  4. Then pour in the stock, bring to the boil and reduce the heat to a simmer
  5. Cover the saucepan and allow to simmer for about 25 minutes or until the carrots and potato are cooked.
  6. Allow to cool for about 15 mins
  7. Pour into a blender with as much coriander as you like (be careful not to add too much and make it overpowering!) and blitz until its smooth and well blended.

At this point you may want to return to the pan to reheat and serve immediately, or to allow to fully cool and portion up for freezing. You may also want to season further, the stock I used was already quite seasoned, so I just added a little pepper on serving, but that is entirely up to you. Serve with some nice warm crusty bread.

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