Prepare: 15 min
Cook: 1 hour
Mmmm I can already smell the aroma of fresh coriander before I have even made this soup. There is something so comforting about this recipe, it makes me think of home. It reminds me of cold autumn nights, coming home from school, feeling a little chilly and needing something to heat me up before dinner.
My mum makes the best soup, especially carrot and coriander. The carrots always have a lovely sweet taste and the coriander fragrance smells delicious, I just used to love a little mug of soup to heat me up after a long day. It’s amazing how the simplest things bring back such fond memories.
This is one of the first soups I ever made on my own when I first moved out. It was simple, cheap and delicious. Which is perfect when you’re on a budget and want to impress. It was also great when I discovered it was my boyfriend’s favourite soup.
They say you can win a man’s heart through his belly, well I thought I’d give that a try by making his favourite.
I was visiting him for a few days; this was long before we moved in together and while he was out at work I went to the local market, bought all the ingredients and made a big batch of soup. I never got much of a response when he was eating but I’ve learned that when Paul is quiet when eating I should take that as a good sign.
I’m not saying this will win over a man’s heart but I am telling you it tastes darrrnnn gooood!
This is one of the simplest, easiest and cheapest recipes to make. On average a bowl of this soup will cost you about 20p, you can make a massive batch and freeze half of it. An absolute winner!
The simple things in life are always the best.
- 1 tsp coconut oil
- 2 garlic cloves, crushed
- 1 large potato, chopped
- 1 large onion, chopped
- 1kg bag of carrots, chopped
- 1 tsp ground coriander
- 1.2 pints of vegetable stock
- Bunch of fresh chopped coriander
1 Heat the coconut oil in a large pot over a medium heat. Sauté the onion and garlic for 5 minutes until the onions turn translucent in colour.
2 Add the potato to the pot and cook for 2 to 3 minutes to soften slightly. Chuck in the carrots and ground coriander, stir well and cook for 2 to 3 minutes.
3 Add the stock and half of the fresh coriander. Cover the pot with a lid and leave to simmer for 45 minutes over a medium heat. Stir occasionally.
4 Once the vegetables are soft and tender, take the soup off the heat and blend in a food processor or with a hand blender until you achieve a smooth consistency.
5 Add the remaining fresh coriander and stir well to combine.
6 Serve in large warm bowls, sprinkle any leftover coriander leaves over the soup for decoration and enjoy with fresh warm crusty bread.
If you enjoyed this recipe and would like to see more, please click here.