It's getting to be soup season (pumpkins and jackets and fires, oh my!). Make a batch of this beautiful soup tonight and bring a tub to work tomorrow. It also freezes like a dream. Carrots are SO under-rated: they are hearty, flavorful, and best of all, cheap. You won't be disappointed!
enough for 8 starters (freeze what you don't use)
-1 5lb bag carrots, peeled and roughly chopped
-1 large white onion, roughly chopped
-1 veg stock cube
-1 glug olive oil
-5 cups (1.2 liters) water
-1 handful coriander, stemmed chopped off
- sea salt, to taste
-to top: dollop of plain yogurt or heavy cream, cracked pepper, chopped coriander
-In a large pot, heat olive oil and sweat onions until glassy
-Add carrots and vegetable stock cube.. Cook until carrots are a bit soft (10 min)
-Add water and continue to cook until carrots are falling apart (around 10 min).
-Remove from heat and wait until cool to blend. Stir in fresh coriander when smooth. Reheat to serve or freeze and take for lunch.