Carrot and Coriander Soup
Brrrrr it’s cold outside!! When it’s like this, a comforting soup really hits the spot and this is my favorite by a long shot which is actually slightly irritating because if I have it in a restaurant or bought from a store it is never good enough! My Dad used to make this one and I haven’t adapted it in anyway whatsoever as it is delicious as it is.
450g carrots cut into chunks
15ml olive oil
1 onion, chopped
1 celery stick, sliced, plus 2 to 3 pale leafy celery tops
2 small potatoes, chopped
1 litre chicken or vegetable stock
3 tsp ground coriander
1 tbsp fresh coriander, chopped
salt and fresh ground black pepper
Heat the oil and 25g of the butter in a heavy based saucepan and fry the onion over a low heat until it is softened, but not browned. Now add the sliced celery stick and potatoes to the pan, cook for a few minutes before adding the carrots. Fry over a low heat stirring frequently for 3-4 minutes and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake or stir the pan occasionally so the vegetables don’t stick to the base. Now add the stock, bring to the boil and then partially cover and simmer for a further 8-10 minutes, until the carrots and potatoes are tender. Set aside 6-8 tiny celery leaves for garnish and finely chop the celery tops. Melt the remaining butter in a small saucepan and fry the ground coriander, stirring constantly, for 1 minute. Reduce the heat, add the celery tops and fresh coriander and fry for about 1 minute. Set aside. Process the soup in a blender or food processor. Stir in the milk, coriander mixture and season. Heat gently, taste and adjust the seasoning. Serve garnished with the fresh celery leaves and you have a tasty winter warmer!