Carrot and coriander soup
Sweet carrots simmered with onion, a potato for body and toasted ground coriander, blended smooth and brightened with plenty of fresh coriander.
Method
- 1
Heat the oil in a large saucepan over medium heat.
- 2
Add the onion with a pinch of salt and cook gently until soft and sweet but not coloured.
- 3
Stir in the ground coriander and the chopped coriander stalks and cook until fragrant.
- 4
Add the carrots and potato and stir to coat them in the spiced oil.
- 5
Pour in the hot stock and bring to the boil.
- 6
Cover, lower the heat and simmer until the carrots are tender all the way through when pierced with a knife.
- 7
Take the pan off the heat and stir in most of the coriander leaves.
- 8
Blend until completely smooth.
- 9
Reheat gently and loosen with a little hot water if it is too thick to pour easily from a ladle.
- 10
Season with salt and pepper and serve scattered with the remaining coriander leaves.
Notes
- The coriander stalks carry more flavour than the leaves, so cook them with the onion rather than throwing them away.
- A squeeze of orange or lemon juice just before serving lifts the sweetness of the carrots.
- It keeps for 3 days in the fridge and freezes well for up to 3 months.
Equipment
Large saucepan with a lid, Stick blender or jug blender, Ladle