On the way to somewhere else we passed a farm shop and popped in for a quick look. We ended up buying a huge bag of carrots for £2. I think about 4 or 5 kilos!
Coincidentally, last weekend we picked up The Ultimate Recipe Book by Angela Nilsen, featuring a rather handy Carrot and Coriander Soup recipe!
Since we also had a large bunch of coriander leftover from last weekend’s Indian feast we decided to make the soup and also to try Nilsen’s soda bread (to compare it to the recipe I use currently).
The soup was delicious! I absolutely loved it and Pete really liked it too.
We did adjust the recipe. As per the recipe we stripped the coriander leaves from the stems and put the stems in with the carrots, potato, stock etc. The rest we were meant to half; chopping one half to sprinkle over/ stir in to the soup after blending and blitzing the other with some olive oil into an oily paste to drizzle over the finished soup (with some single cream) once in the bowls, for presentation. Since we were freezing more than half of the soup we decided to put all the fresh coriander leaves into the soup at the blending stage giving us a beautiful greeney-orange soup rather than the bright orange one we would have got otherwise.
Carrot and Coriander Soup
- 25 g butter
- 1 tbsp sunflower oil
- 1 medium onion
- 3 cloves garlic
- 40-50 g coriander including stems
- 500 g carrots
- 100 g potatoes
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 850 ml vegetable stock
Did I say GORGEOUS?! This is definitely one we’ll be making again!
Peel and dice the onion.
Peel and chop the garlic.
Peel (or just scrub for young, fresh carrots) and slice or dice the carrots.
Peel and roughly dice the potatoes.
Heat the butter and oil in a large pan or stock pot.
Gently fry the onion and garlic until soft - at least 5 minutes, probably longer.
Add the carrots, potatoes and coriander stems and cook for another 10 minutes, stirring occasionally. Don't bother to remove the leaves completely from the stems - just chop off and throw in the visible stems below the leafy tops.
Add the cumin seeds and coriander powder and mix well.
Pour in the stock, bring to the boil and then lower the heat and cook, covered for about half an hour until the carrots and potatoes are soft.
Turn off the heart and leave to cool for a while.
Once cool enough to easily handle stir in the coriander leaves and blitz in a blender or food processor, in batches if necessary.
Season to taste and serve or freeze!