Carrot, Potato and Coriander Soup
Carrot, Potato and Coriander Soup
Kavita Favelle
The first time I cooked carrot and coriander soup I searched out recipes from cookbooks, as is my normal practice. There were numerous steps/ ingredients I changed so here's my resulting personal recipe. This recipe is suitable for freezing and also lasts well in the fridge for at least 3 days.
Ingredients
25g butter
1 tbsp sunflower/veg oil
1 medium onion
3 plump cloves of garlic
40-50g coriander, including stems
500g carrots
100g potatoes
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1.5 pints vegetable stock
Instructions
Peel and dice onion
Peel and chop garlic
Peel (or just scrub for young, fresh carrots) and slice or dice carrots
Peel and roughly dice potatoes
Heat butter and oil in large pan/ stock pot.
Gently fry onion and garlic until soft, at least 5 minutes, probably longer.
Add carrots, potatoes and coriander stems (don't bother to remove leaves completely from stems, just chop off and throw in the visible stems below the leafy tops) and cook for another 10 minutes, stirring occasionally.
Add cumin seeds and coriander powder and stir/ mix well for a minute.
Pour in stock, bring to boil, lower the heat and cook, covered for about half an hour until carrots and potatoes are soft.
Turn off heat and leave to cool for a while.
Once cool enough to easily handle stir in coriander leaves and blitz in blender or food processor, in batches if necessary.
Season to taste and serve or freeze!
Notes
Use a food processor to dice or slice the carrots, onion, potatoes and garlic - size is not too important as it's all going to be blitzed once cooked.
