Carrot and coriander soup is a classic fresh soup that crops up everywhere – from inside cardboard cartons in the supermarket to on smart restaurant menus. here’s my simple recipe for making your own. I often substitute the fresh potato and carrot for their tinned sisters, for an even easier version.
1 vegetable stock cube
a fistful of fresh coriander, chopped
a fistful of fresh parsley, chopped
Peel and chop the onion and place into a medium-sized sauce- pan. Wash and chop the carrot and potato (without peeling), and add to the pan. Pour in cold water to cover (approximately 500ml), crumble in the stock cube and bring to the boil.
Add the parsley and coriander. Reduce the heat to low and simmer for 20 minutes until the carrots and potatoes are tender and yield easily when prodded with a fork.
Remove from the heat and blend in a food processor until smooth. Serve hot.
Tips: Add a scant 1⁄2 a teaspoon of ground cumin or turmeric for a spicy soup. use less water (only 300ml) to make a lovely carroty pasta sauce instead of a soup.
‘Carrot & Coriander Soup’ from A Girl Called Jack by Jack Monroe.
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