It was a dreach day in Scotland when I tried this carrot coriander soup for the first time. The wind was howling and the rain was lashing down – I didn’t think I’d ever be warm again.
We trundled in from the Highlands, soaked to the skin, hands and feet numb and I was pretty miserable…until that big bowl of steaming of happiness was plunked down in front of me. I couldn’t get it inside me fast enough – every mouthful warming me to the core. And when I found out how easy to was to make, well, I had to give it a go myself. It’s delicious, nutritious, and inexpensive – three of my favorite things. And at about 100 calories for a big bowlful, this soup is definitely on our keeper list!
Most of the ingredients you’ll already have around the pantry – a bonus when you’re too busy to shop.
1 tbsp olive oil
Carrots (1-2 pounds)
1 liter vegetable (or chicken) stock
1 tsp ground coriander
Salt and pepper to taste
Dash of nutmeg
Splash of almond milk (optional)
BONUS: Fresh coriander (cilantro)
Carrot Coriander Soup Recipe
I used the Morphy Richards Soup Maker to combine everything, but it’s just as easy to do with a good food processor or blender. Chop onion, potato, and carrots into small pieces and saute in a large pot with 1 tbsp olive oil until the vegetables are tender – about 10 minutes.
We had boullion cubes for the vegetable stock and made up 1 liter in hot water while the vegetables were cooking. Pour the stock in with the vegetables and bring to a boil. Cook for another 10 minutes. This is when I added the ground coriander, nutmeg, almond milk, and sprigs of fresh coriander. When the carrots are tender, place in food processor/blender/soup maker until smooth.
You may need to reheat the batch on the stove before serving. Salt and pepper to taste. Garnish with more fresh coriander or add a dollop of Greek yogurt. The almond milk gives it a creamier texture, but feel free to experiment with your own variations.
The recipe makes about 1 and 1/2 liters of soup. ENJOY!