Carrot and coriander soup

This is my very favourite soup because it has loads of lovely coriander in it.  Also because I quite often have to use up carrots, so this is quite a good way of doing that.

Carrot and coriander soup

serves 2

450g / 1lb carrots, peeled and grated
1 onion
1 tsp crushed coriander seeds
1 pint vegetable stock
1 bunch fresh coriander

Melt a little butter and fry the onions until they’re soft. Add the carrots and coriander seeds and fry for a little longer. Add vegetable stock, bring to the boil then simmer for 10 mins. Snip all the coriander leaves off the bunch and shred. Add this to the soup, plus a little salt and blend to a lovely pulp.

Think a little lemon zest and juice would be good too, but I’m all out of lemons.

Using-up-vegetables soup

I’m good for nothing today, hungover and in need of a holiday. Plus my fridge has a gazillion vegetables in it, which I wasn’t sure what to do with.

All of these problems were cured by sweating most of said vegetables in a saucepan with a bit of butter for about 10 mins, adding a load of water and simmering away for another 20 mins and then blitzing it all with one of those hand held blitzer thingies. And before you know it – beautiful soup.

It’s a good idea to include sweet potatoes / squash / carrots in the veg mix, otherwise it turns out looking like green sludge, but otherwise you can’t go wrong.