Carrot and Coriander Soup

This delicious soup came about as an attempt to emulate the carrot and coriander soup I had once at Grub and Tucker in Newtown, and I was lucky enough to get it right on my first try (at least, according to my taste buds). The quantity of carrots gives the soup some body and substance; the vegetable stock lends an extra dimension to the flavour of the carrots, making it much richer, and the coriander gives the entire dish a kick of freshness.

It also has the extra advantage of being really easy to make, and very cheap as well - With a bit of sourdough bread it could feed 4 people, and the ingredients cost me about $8.00 (not including stock, which I already had).

Carrot and Corriander Soup

INGREDIENTS

6 large carrots (or 8-10 small carrots)

1 large brown onion, finely diced

small handful coriander

2 cups vegetable stock

2 cups water

salt and pepper, to taste

 

    1. Peel and halve the carrots, and chop into small semi-rounds. Heat some oil in a stockpot over high heat and add the diced onion. When translucent, add the carrot and cook for approximately 10 minutes until it starts to soften.

    2. Add the stock and water, cover and simmer over a low heat until carrot is soft, about 25 - 30 minutes. Using a stick blender, puree the mixture until smooth. Season with salt and pepper to taste, then add coriander and blend again.

Serve hot with a dollop of thickened cream, or, in this summer heat, chilled with sourdough. And, as always, enjoy it!

Comments

[Heavenly Housewife]

That finished soup is so pretty! I love that intense orange colour.
*kisses* HH

[Lorraine @ Not Quite Nigella]

That looks so lovely and healthy! Just what we need to NY resolutions! :D

[Maria @ Scandi Foodie]

Yum! Sounds lovely, I love thick pureed vegetables soups :-)

[Jasmyne Tea]

It IS a very attractive soup, and I love things that are healthy and tasty at the same time! Thanks for reading :)