I mentioned a while back that I am doing some photography work for netmums. I’m recreating the most popular recipes for them and taking nice pics. They are all great family recipes, but every now and then one of them really tickles my fancy and I make a mental note to share it with you here. (Then mostly I forget to do just that.)
This is one that I had to share though. I have adapted the simple carrot soup recipe from netmums, making it thicker using less stock, and adding ground and fresh coriander. To be honest I wasn’t particularly looking forward to making it, the thought of Carrot soup just doesn’t make you drool in anticipation does it? As a simple soup recipe it’s more than fine, but the sweet spices make a HUGE difference. Top with fresh coriander too and a little Greek yoghurt and extra virgin, and it becomes something really rather spesh.
My husband – and kids – couldn’t get enough of this wonderful healthy soup. And to think it only takes a little bit longer to create this soup from scratch than to open a shop bought one and reheat it. And they seriously do not compare.
Serves: 4 adults
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
500g carrots, scraped (if not organic, if organic just wash) and diced into 1cm cubes approx.
1 onion, diced
2 cloves garlic, crushed
2 teaspoons ground coriander seed
700ml vegetable stock (I use an organic bouillon powder)
2 tablespoons of olive oil
Extra virgin olive oil
- Wash or scrape the carrots, then dice quite small so they cook quickly. Dice the onion and crush the garlic, then fry gently in olive oil to soften for 5 minutes.
- Add the coriander if using and cook out for 2 more minutes.
- Now add the carrots and soften for 2 minutes.
- Pour in the hot stock (just use 700ml if you want a nice thick soup) and bring to boil, then simmer for 10-15 minutes, or until the carrot is cooked.
- Whizz in a processor and serve with fresh coriander, roughly chopped, and a swirl of Greek yoghurt then a drizzle of oil too.