Soups & stews
Carrot and coriander soup
Sweet carrots combines beautifully with peppery coriander in this bright and easy-to-make soup. Add a generous pinch of nutmeg for a more warming spice. This is a good light lunch or supper with buttered toast, and a swirl of yoghurt or crème fraîche.
Ingredients
- oil for frying, e.g. vegetable
- 1 large onion, diced
- 2 celery sticks, chopped into small pieces
- 30g coriander (a large bunch)
- 800g carrots, peeled and cut into chunks
- 1 medium potato, peeled and diced
- 1 litre veg stock
- salt and pepper
Method
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Step 1
Heat 2 tablespoons of oil in a large, heavy-based pan. Add the onion and celery.
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Step 2
Fry for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water.
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Step 3
Meanwhile, roughly chop the coriander stalks off the leaves. Chop the stalks into small pieces and add to the onion and celery as soon as they're ready.
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Step 4
After 10 minutes, add the carrots, potato and stock. Season with salt and pepper. Bring up to a low boil, then simmer until the veg is tender, about 20 minutes.
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Step 5
Add the coriander leaves. Blitz in a processor or blender (in batches if needs be) until smooth. Reheat gently and check the seasoning to serve.