I’d like to say this is a firm family favourite that we all love – but that would be lying. Carrot and coriander soup is one of MY favourite soups and judging by today protestations from the family it seems there’s only Grace and I that actually like it. But, you know what, I don’t care! I love it so I’ll make it.
My way of making this soup is really quick and it also really simple. So follow this fool-proof method for a delicious soup and serve it up with some crusty bread.
- 1tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 stems of celery, roughly chopped
- 1kg carrots, coarsely grated
- 2tbsp plain flour
- 25g coriander sprigs, leaves separated and stems finely chopped
- 1.3l hot vegetable stock (I use 4 Oxo cube to 1.3 litres of boiling water)
- Sea salt & ground black pepper
- Single cream to serve (optional)
How to make it
- Heat the oil and garlic in a large pan for a minute (i.e. large enough for all the ingredients)
- Add the celery to the oil and garlic and heat gently for a couple of minutes
- Add the grated carrot and coriander stems to the pan, stir thoroughly, and gently heat for 10 minute with occasional stirring
- Turn the heat down low, add 300ml of the hot stock and stir
- Sprinkle in the flour and stir thoroughly
- Add the remaining stock, stir thoroughly and simmer for 20 minutes
- Remove from the heat and stir in the coriander leaves (leave a few spare for garnish)
- Blend the soup with a stick blender for about 5 minutes until you have a smooth consistency
(At this stage you could leave to cool and store for later)
- Serve the soup with a swirl of single cream (optional) and a few leaves of coriander
It really is hard for me that I love this soup and yet most of my family doesn’t but please do try it and let me know what you think. This is my own recipe that I have perfected over time.
Thanks for reading.