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30 November 2015

Carrot & Coriander Soup

This soup was one of those meals where you chuck everything in the pot and hope it turns out well -  I had loads of carrots left from my veg box last week, got even more this week and I thought the best way to use them up would be a hearty spiced soup. Let me just say that it greatly exceeded my expectations; this was one of the most gorgeous soups I have ever made and I'm 98% sure that I recalled the recipe precisely (the one time I didn't write down how much of everything was going in the soup at the time!). 

This recipe is also so simple too - no knife skills are required; you can literally (roughly) chop everything up, throw it in the pan, simmer for a bit, then blend and the result is a fragrant, spiced, silky smooth, deliciously-perfect soup. I'd recommend serving this soup with some crusty bread for that real hearty feel, great for both lunch and dinner.  



Whilst tasting delicious this soup is also packed with nutritional benefits; carrots are full of antioxidants and phytonutrients - which have been linked to cardiovascular health, the coconut milk is high in iron (3.3mg/100g) and the absorption of this will be facilitated by the vitamin C in the carrots. The coriander provides vitamin K and the ginger has anti inflammatory and immune boosting effects on the body - this soup is full of the good stuff, tastes absolutely delicious and will leave you feeling amazing - what more could you want?

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Carrot & Coriander Soup | Serves: 3-4 | Time: 20-25 mins 

You'll need


  • Large saucepan
  • Chopping board
  • Knife
  • Blender
  • Wooden spoon
  • fine grater

Ingredients

  • 1 leek
  • 1 cup chopped celeriac (~2cm cubes)
  • 2 cloves garlic
  • 2" piece ginger, peeled
  • 1kg carrots, peeled
  • 2tsp garam masala
  • 2tsp stock powder
  • 1tsp dried coriander
  • 1/2tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1 can coconut milk
  • 2-3 cups water
  • Large handful fresh coriander
  • Splash oil


Method

  1. Roughly chop the leek and add to the large pan with a splash of oil, fry for a minute or so on a medium heat, then crush in the garlic, add the chopped celeriac and grate in the ginger. Roughly chop the carrots and also add these to the pan, then add the stock powder, dried coriander, cayenne and cinnamon, stir and fry for a few more minutes. 
  2. Roughly chop the fresh coriander, including the stems and add most of this to the pan, reserving some of the leaves to garnish with, then add the coconut milk and water to the pan and simmer for 10 minutes.
  3.  Let the soup cool slightly, then blend until silky smooth (if using a jug blender this may need to be done in batches), serve the soup garnished with coriander leaves and with a side of crusty bread and enjoy!
Cassidy xx


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