If you read my Pumpkin Soup post last month you will already know about my love of soup during the Autumn and Winter months. I have been looking around for some new soup recipes to try, and while searching through the BBC good food website I came across this Carrot and Coriander soup. I am already a big fan of carrot and coriander soup, but I have never made a batch myself so I thought I would give it a try!
Carrot and coriander soup
You will need:
1tbsp Vegetable oil
1 Finely chopped onion
2 Small cloves of garlic
Half a finely chopped chili
1 Potato cut into cubes
450g/1lb Carrots peeled and chopped into chunks
1 litre Vegetable stock
Handful of fresh chopped coriander
Let’s get started!
- Heat oil in a large pan, adding onion, garlic and chili and cooking until soft.
- Add potato and cook through for around 5 minutes (Until cooked through).
- Stir in carrots and stock, and bring to the boil for around 20 minutes (Until vegetables are soft).
- Take off the heat and allow to cool before sprinkling in the chopped coriander.
- Pour into a food processor or use hand held blender to blitz the soup until smooth.
- Return to pan and season to taste.
- You are all done! 🙂
As with most soup recipes this was simple and easy to follow, and resulted in a great tasting soup! I decided to add in some garlic and chopped chili to enhance the flavours, and reduced the amount of stock slightly as I prefer a thicker soup. Best of all the ingredients required are really inexpensive and are often usually part of my weekly shop anyway – carrots, potatoes, onions. If you haven’t tried making your soup before, definitely give it a go!
Most of the time in the week I am in the lab all day, and this is a great way to get a filling, hot and vegetable packed lunch to keep me going until home time. I just heat it up in a bowl in the morning and pour it carefully into a flask to keep warm until lunch. However, you could eat it cold, or just heat it up when you want some.
A Bake in the Life…