Making homemade soup is a lot easier than you’d imagine, and this is just the recipe to prove it. Autumnal in colour and flavour, carrot and coriander soup is the perfect way to start a meal, or simply serve with a generous hunk of bread and butter. If you’re worried about wastage, stop right now. Soup is a prime contender for freezing, so you can whizz up a bumper batch and enjoy any leftovers at your leisure.
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 tsp ground coriander
- 450g carrots, sliced
- 1.2 litres vegetable stock
- 1 tbsp of fresh coriander, roughly chopped
- Salt and pepper
- Crème fraiche (optional)
- Add the oil to a large pan on a medium heat. Add the chopped onion and fry for 4-5 minutes, until softened.
- Add the ground coriander, and cook for 1 minute.
- Add the chopped carrots and vegetable stock, and bring everything to boiling point before reducing to a simmer. Cover with a lid and cook until the carrots are very soft.
- Using a food processor or a hand blender, blend until completely smooth. If too thick for your liking, add a little water at a time until you find the right consistency.
- Mix in the fresh coriander, season to taste, and reheat before ladling into bowls.
- Swirl a tablespoon of crème fraiche into each portion, and serve.
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