It’s three days before I fly to Chicago for the holidays, and I’m on a mission to use up everything in my fridge so I don’t have to throw anything away. I’m down to the tricky vegetables: swede, beetroot and a mountain of carrots.
Some of the carrots (along with a cucumber and some cauliflower) are going into a Piccalilli. The rest I turned into this soup, an obvious riff on the classic carrot and coriander soup. But you know what – I think I prefer this version with a bit of swede added to the mix. It tones down the sweetness of the carrots and works very well with the flavour of ground coriander. I stole the creme fraiche idea from Delia (good old Delia). It’s a keeper.
This recipe got me through all of my carrots and half a swede. Tonight, I tackle the beetroot.