MY CARROT & CORIANDER SOUP

So…. this is one of those recipes that was born out of continually having leftover carrots in the fridge…. One of the problems when you but kilos of carrots for literally one pound and if like me you never like things to go to waste! I have made pickles before from leftover carrots (I have a similar Parsnip Soup Recipe I may one day share…). However, after a pub lunch one day and having a particularly hearty carrot soup I thought what a great way to utilise the carrots before they go off in the fridge. With both my wife and I working at home, having a “go to”, homemade soup in the freezer is a great an healthy lunch – this soup freezes extremely well and reheated slowly is still excellent.

For those who have looked at, or read my other recipes on this blog, I like to research recipes out there and come up with my preferred ser of ingredients and method for how I like it… this is a great case in point for that. I found many recipes required you to have fresh coriander or were too watery for my liking – to me soup should be a hearty and warming bowl of goodness… if you are going to make a soup it should be worth it!

Likewise, I want some flavour, hence the coriander in there and spices to give a hint of warmth. In the end I think, well I would, this is great recipe, but also simple and straightforward so using up those leftover carrots does not seem like a chore…. Make a pot up, eat it, keep in fridge for a day or two or portion up and freeze – choice is yours. That said… nothing wrong with you using fresh perfectly good carrots for this either !

Ingredients

These proportions make 4 good size bowls – just roughly adjust for the amount of carrots you have!

·         1 kg Carrots – peeled, topped and tailed and cut into thick slices

·         1 ½ Tbsp Coriander Seeds

·         25g Butter

·         ½ Tsp Cumin Seeds

·         1 x Clove Garlic

·         1.2 l Vegetable Stock – simple cubes are good enough, but as always with stock best you have

·         Salt & pepper to season

To serve (all optional…)

·         Additional toasted, crushed Coriander seeds

·         Fresh Coriander leaves – chopped

·         1 x Tbsp Sour/Double cream per serving – always reminds me of Christmas Day as a kid this…. and a special spoonful of Cream in your Tomato Soup starter !

Method

Firstly gently dry roast the coriander and cumin seeds in a small pan  – you are wanting them to change colour slightly and give off an aroma. Do be careful not to burn them or they will not be nice and give a bitter taste.

Tip seeds into a pestle and mortar and crush, then add the garlic glove, and crush the clove into the seeds to form a paste.

Place a saucepan on a low heat, add the butter and melt, then add in the garlicky spices and mix in followed by the carrots. Stir well until all the carrots are coated in the buttery juices, then put the lid on the pan, and cook for approximately 10 mins to soften the carrots and allow the juices to cook them.

Now add the stock, season and bring to the boil. Reduce the heat and cook for approximately 20 mins with the pan partly covered. At this stage whilst it smells amazing, it looks little if anything like a soup.

When done, turn off the heat and blend the soup to a smooth consistency. I have tried several ways but by far the best here is a hand blender.  I prefer to do this whilst still hot, so be careful, but I find it gives a better finished consistency.

That’s it – serve straight away, keeps for a couple days in fridge well, gently heating on hob or dare I say in the microwave, or portion it and freeze it – defrost gently and reheat when you need – staple in our freezer for a cold day.

You could add (though not necessarily needed) a spoon of cream or soured cream to serve, or some more crushed toasted coriander seeds, or even fresh coriander. None are essential but do add some depth.

Enjoy!