Simple Sundays: Carrot and Coriander Soup

Carrot and Coriander Soup- Summer 2013.jpg


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.

Posted on October 13, 2013 and filed under soup, world travel.