Carrot and Coriander Soup
Homemade carrot and coriander soup that’s warm, comforting, and ridiculously easy to throw together. Whether you’re battling the British drizzle or just fancy something light but lush, this one’s a winner.
Ingredients
- 700 g Carrots
- 800 ml Vegetable stock
- 2 tsp Coriander powder
- 25 g Salted butter
- 1 clove Garlic
- 1 Onion
- pinch Nutmeg
- 10 g Coriander leaf
Equipment
- 1 large saucepan
- 1 chopping board
- 1 measuring spoon
- 1 stick blender
- 1 ladle
Instructions
- Heat the butter in a large saucepan over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent. Add the garlic and cook for another minute.25 g Salted butter, 1 clove Garlic, 1 Onion
- Stir in the ground coriander and cook for 1–2 minutes, letting the spice toast and become fragrant.2 tsp Coriander powder
- Tip in the sliced carrots and pour over the veg stock. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.800 ml Vegetable stock, 700 g Carrots
- Add a pinch of nutmeg and season with salt and pepper. Remove from heat.pinch Nutmeg
- Blend the soup until smooth using a stick blender or in batches using a blender. Add more stock or hot water if you prefer a thinner consistency.
- Stir in the chopped coriander leaves, saving a few to sprinkle on top when serving.10 g Coriander leaf
- Ladle into bowls and serve with crusty bread on the side.