Carrot and Coriander Soup
Carrots are fantastic to use in puree soups and with coriander added for a distinct flavour. In this soup, I have used donkey carrots which are great and great value for money. I made this soup and blended some picked coriander leaves through the finished dish. The soup can be made with fresh vegetable stock, however, a stock cube is a good alternative.
Ingredients
- Spanish Onions x 1 Onion
- Garlic Cloves x 2 Cloves
- Donkey Carrots x 500g
- Potato x ½
- Vegetable Stock x 500 Ml
- Corriander Few Sprigs
- Salt x 1 Teaspoon
- Sugar x 1 Teaspoon
Method Of Making My Carrot And Coriander Soup
Preparing The Vegetables
- Peel the Spanish onion, cut it into half and chunky dice
- Peel the garlic cloves and crush them
- Prepare the carrots by first peeling them. Then cut the carrots in half and chunky chop them
- Peel the potato and slice it into small pieces
- Prepare the vegetable stock: either fresh stock or a stock cube dissolved in water
- Pick the leaves from the coriander stalks
Cooking The Vegetables
- Heat the pan up on medium heat and add a little oil
- Once the pan is heated drop in the onions and stir for a few minutes. The onions will go translucent once softened
- Add the garlic and stir for a minute
- Add the carrots to the pan and keep the vegetables from sticking to the pan by storing them occasionally.
- Once the carrots have had a few minutes drop in the potato and cook for 2 minutes
- Add the sugar and salt
- Pour in the vegetable stock, bring to a boil and simmer for 15 minutes
Finishing The soup
- The soup can be removed from the heat and blended to a smooth puree
- Pass the soup through a fine sieve to remove any pieces for a super smooth finish
- Blitz the coriander through the soup
- Add salt and pepper to your personal taste
