Carrot and coriander is one of many people favourite soups. This recipe shows off the balance of taste, texture and refinement. This is a simple recipe that anybody can make. Carrot and coriander is often considered more exquisite than other soups, although the ingredients and preparation are both cost effective and simple. We love carrot and coriander soup as a starter served with a warm crusty roll. This is great served before many meals, but we suggest trying this as a started before a traditional roast beef dinner or before a poached white fish dish. As you can appreciate here, this soup can go with a wide range of main courses. We recommend avoiding main course dishes that have powerful herbs and spices. Let the delicate coriander be the impacting herb flavour of the whole meal.
The following is advised to produce 3-5 servings of a starter sized dish. Use this for 2-4 servings if the soup is for a whole meal e.g. a lunch.
1lb (454g) of carrots, peeled, washed and sliced thinly
3-4 tablespoons (approximately 50g) of fresh, washed coriander that has been finely chopped.
2 shallots or 1 white onion peeled and finely chopped
4-6 chives finely chopped
1 or 2 garlic cloves (add to taste), crushed or very finely chopped
A very small amount e.g. a level teaspoon (1-2g) of lemon or orange zest. Clean the fruit carefully first
1 tablespoon (approximately 10-15ml) of extra virgin olive oil
35FlOz (approximately 1000ml) of a vegetable stock (use a suitable stick cube if necessary)
Salt and pepper to taste (re recommend using sea salt and ground black pepper)
Double cream, stirred well but not whipped
This will take about 10-15 minutes and is simply washing, zesting, crushing and chopping the ingredients as described above.
Get a suitable saucepan that will allow for all the ingredients
Add the oil to the saucepan
Put the saucepan on a low to medium heat
Add the carrots, onions, coriander, chives, garlic, zest and a small amount of salt
Allow to ‘sweat’ for approximately 5 minutes. Do not fry, but ensure that the heat is softening the mixture.
Add ground black pepper to taste and sir into the mixuture.
Slowly add the vegetable stock, maintain the heat (do not let boil, but ensure that the heat is sufficient for cooking and softening the carrots and onions). Allow to simmer safely for 15-20 minutes or until the carrots feel soft (no longer than 30 minutes should be needed).
Allow the mixture to cool for 5 minutes (remember that carrots will still be cooking and softening until the mixture is cooled).
Add this to a heat safe and suitable food blender. Blend until the soup is a fine constancy. Perhaps pulsate if you have that function on your blender.
Put the blended, smooth mixture back in the pan (ensuring that the pan has been rinsed free of any residual ingredients)
Heat to the desired serving temperature (hot but not boiling)
Serve in large bowls. Oversized bowls may add a nice aesthetic appearance – either white or brown colour we think looks best
Swirl on the cream – approximately 2 tablespoons (30ml) swirled around the top
Great some black pepper on the top
Serve with a crusty roll and enjoy!
If you or any person who may be served the soup has any allergies or other issues with specific foods, herbs, spices or condiments, substrate or omit as necessary. Ensure that the pan used is suitable and safe as well as all cooking facilities. Never jeopardise safety and always check if unsure. This recipe can be prepared by adults or in safe circumstances, older children under complete, constant and safe adult supervision.
Thank you for reading. We hope that you like this recipe.