October 13, 2018
Carrot and Coriander Soup
Carrots should be a stone cold staple of any Vegetarian’s weekly shopping bag. Stir-fry, roast, steam, mash, juice, or just dip into humus. Name another veg that’s this versatile. You can’t. Don’t bother trying, there isn’t one. I’m making carrot and coriander soup here, but you can take carrot soup in any direction, Asian, Mexican, North Africa – okay that’s three directions.
Never serve a blended soup without a garnish of some sort. A bowl of ungarnished lentil soup looks like gruel, swirl in some cream or a sprinkle of croutons and all of a sudden you’re Yotam Ottolenghi.
Ingredients
One onion chopped
2 cloves of garlic
Half a dozen washed unpeeled carrots
One vegetable stock cube
One bunch of coriander
Quarter tin of coconut milk
Instructions
Heat a drizzle of vegetable oil in a pan.
Add the chopped carrots onions and garlic and sweat with the lid on for ten minutes or so.
Dissolve the stock into boiling water and add to the pan.
Simmer for twenty minutes or so until the carrot is cooked.
Remove from the heat and blend with a hand blender.
Season to taste.
Reheat and pour into bowls.
Add a the chopped coriander and some nigella seeds if you have them.
Serve with crusty bread.
