Carrot and Coriander Soup
Going back to your ‘roots’ with this classic combination of flavours that’s hearty and healthy!
Best served smooth and accompanied with a buttery hunk of fresh bread!
- 1 Medium potato
- 3-4 medium carrots
- 1 medium brown onion
- Coriander – fresh or grounded
- 10g Butter or 10-15ml olive oil
- Cream or milk
- Black Pepper
- 2 chicken or vegetable stock cubes
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
- For a smooth serving, chop potatoes, carrots and onions into 1cm pieces maximum size to help ensure a smooth soup after blending.
- Soup Makers are a kitchen dinner winner for quick convenience using your fresh produce for a warming healthy and hearty appetiser. You can ‘chuck’ all your ingredients in and press the button!
- However, if you are making soup the traditional way on your hob, here’s how:
- Soften the onions in some oil in a large pan and then add your chopped potatoes and carrots plus water and bring to the boil. Add coriander, stock cubes and let the vegetables simmer until cooked. You may want to reduce or add to the amount of water. Add cream (to your liking) or milk for a creamy and luxurious alternative. Add pepper (however much or little as you like).
- You can leave chunky, manually mash or blend for a completely smooth soup. You can add water/milk or cream if it’s too thick or thicken your soup up with added cooked potato, an extra stock cube – allow to simmer until you’re happy with the flavour and texture – taste testing for best results! Transfer to a blender for a lump-free liquid soup and back to the pan and heat before serving. You can garnish your poured soup with a swirl of cream and/or croutons or perhaps a sprinkling of coriander to garnish.
- 20-30 mins prepping and cooking time.
- Fab for the flask to take to the allotment on a cold day!