Taking advantage of the fresh bread in the house I opted to make BBC Food’s carrot and coriander soup. I don’t have a blender so I just mashed the carrots once cooked, but would recommend blending if you can for a thicker soup. Its really quick and easy, not absolutely amazing but a good recipe to let fresh carrots sing.
1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
- Nigel Slater’s spiced pumpkin soup (jjasonwhatsinseason.wordpress.com)
- Carrot and Red lentil Soup (Vegetarian) (sharonac72.wordpress.com)
- Jamie’s Leek and Potato Soup (jjasonwhatsinseason.wordpress.com)