Time for soup! It's just about mid October and I'm ready for all the fall food even if mother nature isn't cooperating just yet. However, if you are in cooler parts, this Carrot and Coriander Soup would be a great bowl to dive into on a chilly evening.
Who loves a good warming bowl of soup? When the days are cold and dark, I can't think of anything better. The only problem with that last sentence is that we're not quite having cold or dark days. Think bright sunny thoughts and that pretty much sums it up. I know I sound like a broken record, but I just want a couple of clouds. Okay, the other day we did get a break in the weather and even some rain rolled in. Bliss! I promise, I'm not dark and depressing, I just like a little variation in mother nature. Can we just drop below 25 degrees C? Is that honestly too much to ask?
I really want to start on all my fall cooking and baking and I'm struggling to find the motivation with Mr. Sunshine beaming into the kitchen window with a whole lot of hot air to boot. So, as soon as we do have a break in the heat, I'm starting on comfort food.
Which is exactly what this big ol' bowl of soup is, comfort. I did make it the other week on a, shall we say, "less hot" day. It was still delicious and I enjoyed it after the sun went down with some home made flat bread. If you're a soup lover, file this one in "to make on cold days". A great comforting soup. Good basic food.
Notes about the soup:
Again, a real easy recipe that doesn't require much in the way of notes, but just a few things to point out.
Okay, the cooking time stated below says 50 minutes, this will be achieved if you are roasting your vegetables while the onions are caramelising on the stove. It's all about multi tasking. My vegetables roasted perfectly at 35 minutes, so depending on your oven they make take a little less or more, so check them at 30 minutes.
Remember, when caramelising onions you want to go low and slow. It's the key to getting the best flavour which then adds so much more to the end result of the soup.
I used a whole litre of stock. But my rule of thumb when making soup is only add about 3/4 of what you think you need, then continue adding from there to see if you think you have enough. The reason I say this is because some people prefer thicker soups while others enjoy a bowl of a thinner soup. All personal tastes! So start with most of the stock, then you an add the remaining amount accordingly.
Easy and delicious and goes great with home made bread of any kind.
Happy soup making friends and I'll be back with more recipes in a few days. Have a great weekend.
Carrot & Coriander Soup
Serves 4 / Prep time: 15 minutes / Cook time: 50 minutes
1 lb/500 grams carrots (approximately 8 - 10), peeled and chopped
2 medium potatoes. peeled and cut into small pieces
1 medium onion, peeled and roughly chopped
1 litre of vegetable stock
2 tablespoons olive oil
2 Garlic cloves, crushed
1 tablespoon ground coriander
1/2 Teaspoon ground turmeric
Bunch of fresh coriander to serve
Salt and pepper
Preheat oven to 375 degrees F. Put all the carrots and potatoes in a large roasting tin. Drizzle with one tablespoon of the olive oil and roast for about 35 - 40 minutes. Remove from oven
In a large stainless steel pot set over medium to high heat, add the remaining tablespoon of olive oil and the crushed garlic. Stir for a minute and add the onion. Stir really well and brown the onion for a minute. Reduce heat to medium low and add about 2-3 tablespoons of the stock. Stir well and leave onions to cook and caramelize for about 15 minutes, stirring occasionally.
Add the ground coriander and turmeric to the onions and stir well for a minute. Add the roasted vegetables and the stock. Stir well and bring to a boil for about 2 minutes.
Remove from heat and blend in batches. Return to the pot and season with salt and pepper. Top with fresh coriander leaves and serve.
Click the downloadable link below to print recipe!
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