Carrot and Coriander Soup

Introduction & method

Carrot and coriander soup is easy to make, warming, healthy and hearty. And home-made soups are always better than shop-bought, aren't they?

Make Vegetable Stock

If you already have some veg stock or are using a stock (bouillon) cube, you can skip this step. Top and tail the onion and cut into large chunks - leave the skin on. Wash the carrots, top and tail them and cut into large chunks - no need to peel them. Chop the celery into large chunks. Add 2 litres of water to a large saucepan or pressure cooker and throw in the chopped veg, pepper, bayleaves and kombu, if using. Bring it to the boil. If you're using a pressure cooker, bring it up to pressure and cook for 20 minutes, otherwise cover and simmer for an hour.

At the end of cooking, drain off the liquid and boil it rapidly to reduce the volume by about half. Taste it for seasoning and add salt if neccessary.

Prep the Soup ingredients

Top, tail and peel the carrots, and slice them quite small. Peel and finely chop the onion. Finely chop the coriander leaves, and if you are using coriander seeds, whizz them in a spice mill until you have a fairly fine powder.

Make the Soup

Melt the butter in a large saucepan over a very low heat. Add the carrots and onion, and stir well to get them fully coated in butter. Put a lid on the pan and let the vegetables sweat for 15 minutes. Pour in the stock, add the ground coriander seeds and most of the chopped fresh coriander (save a bit for decoration at the end). Put the lid back on the pan and simmer until the carrots are really tender - about 20 minutes. Now pour the soup into a blender or food processor and whizz until it's really smooth. Retun it to the pan and add salt if neccessary. If you like an even more luxurious soup, you can stir in some cream too, but be careful not to let it get too hot when reheating it as the cream may curdle.

Serve with a sprinkling of chopped coriander on top and some chunky bread.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Carrot and Coriander Soup on YouTube.

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Ingredients & Info

VEGETABLE STOCK

1 medium onion

2 sticks celery

3 medium carrots

2 bay leaves

half a tsp ground white pepper

2 litres water

SOUP

500 grams carrots

1 large onion

1 litre vegetable stock

a handful of fresh coriander / cilantro

2 tsp ground coriander

50 grams unsalted butter

PLUS

Butter for sauteeing. Optionally, some dried kombu (a Japanese seaweed) for the stock, some cream for the soup.

Serves 4
Prep time: 10 minutes.
Cooking time: 1 hour.
Total time: 1 hour 10 minutes.

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