THE BEST EVER CARROT AND CORIANDER SOUP! (BUT DON’T TAKE MY WORD FOR IT…)

Gluten Free, Healthy, Herbs, Specials, Vegan, Vegetables, Vegetarian

carrot and coriander

Preparation & cooking time: 45 minutes
Makes: 6-8 portions

Soup is one of, if not, the most satisfying and comforting foods going and it is one of the easiest and cheapest things to make as well. Soup has endless options for flavours and ingredients, which is why I love making them so much! I have never made a soup exactly the same twice in a row, I tend to make use of the ingredients that I have in the fridge. Now that the temperature is getting much colder, soup will definitely be a regular for me. This recipe in particular was a saviour for my girlfriend and I when we were at University in Aberdeen. The weather was so cold up there but this soup always hit the right spot and warmed us up; soups are amazing for students as they are so cheap to make and they can give you a meal everyday for a week (plus there is only one pot to wash up)! 

Ingredients:

  • 1kg carrots, peeled and thinly sliced
  • 1 big bunch coriander, roughly chopped (stalks included)
  • 1 thumb sized piece of ginger, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Sea salt & black pepper
  • Extra virgin olive oil
  • Water

Method:

1.   Put a good few tablespoons of extra virgin olive oil into a large heavy based pan and put it over a medium heat. When the oil is nice and hot add the onions, half of the coriander, the ginger and the garlic and fry for 5 – 10 minutes. The onions should be nice and soft by now and starting to get a bit of colour. At this point add in a good pinch of salt and pepper along with the cumin and ground coriander and fry for a further 5 minutes.

2.   Turn the heat up to high and add the carrots to the pan. Fry the carrots with the delicious onion mixture for 5 – 10 minutes. Fill up and boil your kettle. Once boiled pour enough water into your pan to completely cover the carrots. Add the remaining coriander to the pot (leaving a tiny bit for garnish at the end) and leave the soup to simmer until the carrots are nice and tender, this should take around 10 – 15 minutes. 

3.   Once the carrots are nice and tender, use a hand blender to blitz the soup until it has a smooth and creamy consistency. If you feel the soup is too thick, keep adding boiling water until you have your desired thickness. Place the blended soup back onto the hob and keep it hot and ready to serve. At this point taste to see if the seasoning is correct and adjust it accordingly. The soup is now ready to eat! Pour it into a nice bowl and garnish with some coriander leaves and a drizzle of spicy extra virgin olive oil!

I hope you like this recipe, let me know what your favourite soup is 🙂

 

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