This is a recipe that I use myself and is my own personal way of doing soup. I have seen many recipes which suggest different ingredients and methods, but this is how I make carrot and coriander soup. I hope you enjoy!
Difficulty level: 2/5
7 Large Carrots
1 Onion (I usually use red onions, but white will work just as well)
1 Litre of Stock (Vegetable)
1 Garlic Clove
1 Handful of Fresh Coriander (you can use dried, but it won’t taste as fresh)
- Slice and dice the carrots, garlic and onion, trying not to make the individual pieces of vegetable too large or thick. Prepare the stock, either by adding the water to a stock cube, or pouring out readymade stock into a measuring jug.
- Add a tiny bit of olive oil to a large sauce pan and turn on the heat. If you want a completely fat free soup then use no oil at all, but I find it cooks the veg easier if you keep it in.
- Gently fry the garlic and the onions until the onions start to become a little bit soft. Then once this happens add the carrots, and cook them until all the carrots begin to go a bit soft on the outside.
- Once the veg has softened and begun to cook you can add the stock. Once you have poured it all in to the saucepan, turn up the heat on the hob until the stock begins to bubble. Once it does you can turn the heat down so that the soup simmers gently.
- Leave the soup to simmer for at least 20 minutes. Once the veg is really soft and breaks apart when you poke at it with a fork you know it is cooked fully.
- The next part is completely up to you. I usually then blend the mixture together to create a smooth soup. It’s at this stage that I add the coriander. However, if you like chunky soup rather than smooth you can dice the coriander, cutting it finely, and then add it to the soup. However I would recommend blending it, or at least pressing all the ingredients together with a fork.
- Serve the soup with some crusty bread, or just as it is!