It’s Sunday and I’ve still got all the vegetables from my organic box on Tuesday! So before the next batch arrives I have been trying to desperately come up with quick recipes to use all my veg up. After trying coriander flowers on my Broccoli soup last week, I decided to create a soup really determined to bring those subtle flavours out.
Carrot and Coriander is a great all rounder soup, I don’t think I have met a single person who doesn’t like it! It is one of my personal favourites, and there is a fab addition of using orange juice in your soup to create the delicious Orange, Carrot and Coriander soup, maybe I’ll cover this another time.
Carrot and Coriander Soup
Serves four lunch or starter sized portions.
- 200 grams of carrots, sliced or diced
- 1 large onion, diced
- 10 grams of fresh coriander
- 1 teaspoon of ground coriander
- 800 ml of vegetable or chicken stock (I used chicken but only cause I didn’t have vegetable stock)
- 1 teaspoon full of oil for cooking
- Pour the oil into the bottom of your pan, under a medium heat, and add the onions. Stir them so they don’t stick to the bottom or brown.
- After 2 minutes turn the heat down and add the carrots, stirring occasionally for the next five minutes. Add both forms of coriander and leave for a further minute after mixing.
- Add the stock, and leave to simmer until the carrots are cooked through, at least 40 minutes.
- If you want you can blend the soup, as I did with a hand blender. Top with coriander flowers and serve.