Warm, gently spiced, pleasingly orange. For coriander-lovers only though. If the taste makes you think of soap, maybe give this one a miss. Check out one of my other soups instead! To me, this is a lovely lunch on a chilly day, and needs nothing more than some bread to dunk in it. Feeds 4
- 1 tbsp veg oil
- 1 tbsp butter
- 5 or 6 big, fat carrots, peeled and roughly chopped
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 tbsp ground coriander
- ½ tsp turmeric
- Handful of fresh coriander stalks (and/or leaves – but this is just such a good way to use the stalks up!)
- 1 chicken stock cube (or veg stock if you prefer)
- Salt and pepper
- Heat the oil and butter in a large saucepan (not non-stick if you’re going to blend it in the pan – I’ve ruined both soup and pan doing that!)
- Add onion and cook over a medium heat until translucent
- Add the garlic and give it another minute
- Add the carrots and stir through the garlicky buttery oil
- Add the 2 corianders, turmeric, seasoning and crumble in the stock cube, then stir everything together until well combined
- Pour over about a pint and a half of boiling water, to cover the contents completely, and stir
- Bring to the boil, then turn down to a simmer for 10 mins
- Spike a piece of carrot with a knife. If it’s soft, you’re ready to blend! If not, give it another minute or two
- Take the soup off the stove and use a stick blender to whizz everything to a loose puree.
- Check the seasoning and serve. If you want to get fancy, pop a bit of cream or creme fraiche on top once it’s in the bowl, and a couple of carefully-placed fresh coriander leaves
Sophie cooks 