I made another batch of soup last night – it is fantastic! I took some to work today and attracted a small crowd of people brandishing spoons who wanted a ‘go’. I didn’t get around the taking a photo but it is a lovely golden colour and the flavour is just gorgeous. This one can be frozen so is great for batch cooking and is a total doddle to make.
CARROT & CORIANDER SOUP
- 450g carrots, chopped (roughly a standard supermarket ‘bag’. I had just under and it turned out fine)
- 1 onion, chopped
- 1 or 2 garlic cloves (sliced/crushed) or 1 teaspoon garlic puree
- 1 tablespoon plain flour
- 1.5 pints vegetable or chicken stock
- 2 teaspoons of fresh or dried coriander
- Salt and pepper
You will need a large saucepan and a hand held blender or a food processor
- Melt the butter in the pan and add the onion and garlic. Soften over heat.
- Over a low heat, add the flour and mix thoroughly.
- Add the stock bit by bit, stirring until blended.
- Add the carrots and coriander. Bring the soup to the boil and then lower the heat and leave to simmer for 15 minutes.
- Remove from heat and season to taste.
- Blend the soup thoroughly until it takes on a smooth, even consistency.
If you’ve never made soup before you’ve really got to give this one a go. It couldn’t be easier and tastes great. If you like carrots that is.
If anyone tries it out, let me know how you get on. Also, I love collecting recipes for good basics to go in my folder so if you’ve got a good soup recipe, let me know! There’s going to be a lot of soup action over the next few weeks…