I’d never heard of “carrot and coriander soup” until I moved to England, where it seems to appear on lots of gastropub menus during the autumn and winter months.
But it seems silly to order this soup at a restaurant when it’s stupidly easy to make at home. Fry some onion, boil it up with some carrots, potato and ground coriander, then blitz it in the blender with some fresh coriander (“cilantro” to my fellow Americans). It all comes together in less than 30 minutes.
Today I think I’ll have some leftovers, perhaps with a bit of spinach added to cut the sweetness of the carrot, and a squeeze of lemon juice. Am I the only one who is often compelled to add extras to soup? I especially enjoy pouring just about any soup, piping hot, over a bowlful of fresh spinach. The leaves warm and wilt without over cooking, and bring a bit of freshness to an otherwise cooked-to-hell bowl of liquid.
Carrot & Coriander Soup
Adapted from BBC Good Food.
- 1 tbsp vegetable oil
- 1 onion , chopped
- 1 tsp ground coriander
- 1 potato , chopped
- 450g carrots , peeled and chopped
- 1.2l vegetable stock
- handful coriander/cilantro leaves
- Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
- Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.