Carrot and Coriander Soup
Whip up a batch of our Carrot and Coriander Soup for a supremely easy, utterly delicious supper that's as nourishing as it is comforting. This silky-smooth soup pairs the natural sweetness of carrots with the vibrant flavor of coriander, creating a healthful dish that's ready in no time.
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 tsp ground coriander
- 1 potato chopped
- 450 g carrots peeled and chopped
- 1.2 l vegetable or chicken stock
- 1/2 pack coriander
Instructions
- Begin with Onions: Heat a tablespoon of vegetable oil in a large pan over medium heat. Add the chopped onion and fry for around 5 minutes, until it softens, which is essential for developing the soup's base flavor.
- Introduce Spices and Potato: Stir in a teaspoon of ground coriander and the chopped potato to the pan, letting them cook for about 1 minute. This step is key for infusing the soup with its signature coriander taste.
- Add Carrots and Stock: Follow by adding the peeled and chopped carrots along with 1.2 liters of either vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to simmer, allowing the flavors to meld together.
- Cook Until Tender: Cover the pan and let it cook for 20 minutes. You want the carrots to be completely tender, as this will ensure a smooth soup after blending.
- Blend with Coriander: Once the vegetables are tender, transfer the soup mixture to a food processor, adding a handful of fresh coriander. Blend until the soup is completely smooth. Depending on the size of your processor, you may need to do this in batches.
- Season and Reheat: Return the smooth soup to the pan. Taste and adjust the seasoning with salt as needed. Gently reheat the soup before serving to make sure it's warm and inviting.
- Serve Warm: Your Carrot and Coriander Soup is now ready to enjoy. This beautifully smooth and flavorful soup can be served as a light supper or a starter for a more elaborate meal.