Carrot coriander soup

Now that the weather is getting colder soup is something that I crave.  Not only is it healthy and satisfying, it is also a great way to cook in bulk, for a quick and easy meal that can be reheated in a matter of moments during the working week.

This dish uses coriander (cilantro) roots, which have a deeper and more intense flavour compared to the leaves, so when choosing a bunch of coriander you will need to ensure that it comes with the roots.

Carrot & Coriander Soup

Ingredients:

1 tablespoon of olive oil
1 brown onion, coarsely chopped
1 clove of garlic, grated
6 large carrots, peeled, coarsely chopped
2 potatoes, peeled, coarsely chopped
2 tsp ground coriander (cilantro)
1 tsp ground cumin
1 tsp ground ginger
1 bunch coriander (cilantro) roots, washed, coarsely chopped
1.25 litres of vegetable stock

 

Method:

1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until soft.

2. Add the ground coriander, cumin and ginger and cook, stirring, for 1 minute or until aromatic.

3. Add the coriander roots, along with the carrot, potato and stock. Bring to the boil.

4. Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until carrot and potato is tender.

5. Remove from heat and allow to cool slightly.

6. Pour the soup into a blender and blend until smooth.

7. Return to a clean saucepan. Season with salt and pepper to taste.