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
Onion
Small potato
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 immersion 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 everything in a food processor/blender/soup maker until smooth. A hand-held immersion blender also works well for quicker “in pot” mixing!
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!
