Our favourite Carrot + Coriander Soup.
A quick and simple recipe that you can use to warm your soul after a long car journey, a wet & windy dog walk or to just simply get cosy in your home away from home.
Serves four.
Ingredients.
Knob of butter
One white onion, finely chopped.
One clove of garlic, finely chopped.
600g of carrots, peeled & roughly chopped.
One large potato, peeled & chopped.
Handful of fresh coriander, roughly chopped.
One tablespoon of ground coriander, cumin & ground ginger.
Two vegetable stock cubes, made with 1.5 litres of water.
Topping suggestions.
A dollop of natural yoghurt.
Pumpkins seeds.
Handful of fresh coriander.
Chilli seeds.
Method.
Melt the butter in a large saucepan over a medium heat. Once melted, add the onion and garlic and cook until soft.
Once cooked, add the ground coriander, ground ginger & cumin. Cook for a further minute until all combined together.
Add the carrot and potato, mix well.
Pour the stock over the vegetables, season with salt & pepper and bring to the boil.
Once boiling, cover the soup, reduce the heat and leave to simmer for 30—40 minutes until the vegetables are nice & tender.
Add two-thirds of the fresh coriander leaves and stalks to the soup, once stirred, blend the mixture with a hand blender.
Serve the soup in bowls, top with a dollop of natural yoghurt and the rest of the fresh coriander.
For a little crunch, I love to add pumpkin seeds and for a little heat, how about adding a sprinkling of chilli flakes…
Serve nice & hot and enjoy.
