Carrot & Coriander Soup

It has been so cold and wet here in the UK over the past weeks and for some they have had to endure leaving their homes due to flooding. I hope if you have been affected by adverse weather that you are somewhere safe & warm. 

At this time of year there is nothing better than a goody heart soup to keep out the cold.  I can become a little obsessive with my soup making and have quite number of soups that I make but one of my favourites is most definitely carrot and coriander.   Nine times out of 10 I will have carrots lurking in the veg rack and natural yogurt in the fridge and there is always ground coriander in the spice rack so the only thing I usually have to pick up from the supermarket is fresh coriander but don't worry if you can't get fresh as you can just add an extra tsp of the ground coriander instead.

I make enough to feed four, I still can't manage to reduce numbers since my older children left home, but that's all right because whatever I have left I take to work for my lunch.

To have ago at making carrot and coriander soup you will need

4 tablespoons of butter

450g approximately 4-5 large carrots sliced 

1 large onion diced

1 tsp of ground coriander (2 if you haven't got fresh coriander

2  pints or 1.2 liters of vegetable stock

small pot of natural yogurt (usually around 150g)

salt & freshly ground black pepper for seasoning

2-3 tablespoons of fresh chopped coriander

a little grated fresh nutmeg (optional)

• To start with melt the butter in a large saucepan and add the onion and allow to sweat off for a few minutes.
• As the onions start to turn translucent add the carrots 
• Cover and continue to cook until the carrots are starting to soften. 
• Add the ground coriander and cook for 1 minute. 
• Pour in the stock and bring to the boil then lower the heat and simmer for approximately 20 minutes until the carrots are soft and tender. 
• Add 2-3 tablespoons of fresh chopped coriander, you can use the stalks as well as the leaves.
• Remove from the stove and allow to cool slightly before using a blender to puree and until smooth.
• Return to the rinsed pan and  warm through but not boil
• Remove from the heat and stir in the yogurt just before serving so that it doesn't split.
• Season to taste

it is at this point that you can add a little freshly ground nutmeg and a little more fresh coriander to garnish if you so choose.





All you need now is a big chunk of  freshly baked bread and if you have the time to have a go at making home made bread to go with it you can find out how to make a basic white loaf here.

Otherwise just tuck in and enjoy.

Mx