When
I was little, my Nan used to make the most amazing carrot soup. For
me, it was magical. How did this pretty disgusting veg (I'd didn't
like them then) turn into a delicious soup?
So it
turned out we had a bunch of carrots in and a bit of left over
coriander from my last curry. With weather changing, this has
wholesome carrot & coriander soup written all over it. I did a
little bit of research (I googled carrot soup) and discovered it
seemed to be really easy.
So
this is my attempt at a very simple and quick recipe that turned out
to be delicious. I suspect it would work with other root veg instead
of carrot. Given the time of year, perhaps pumpkin or (bleurgh)
beetroot. Or maybe that massive squash I got recently...
Ingredients
7
or 8 large carrots – no idea what the weight was but this made a
lovely amount
1
stick celery
8
shallots
1
espresso cup of red lentils
Veg
stock – I used a cube with hot water
Spices
1
tsp coriander
2
tbps coriander seeeds
Small
bunch of fresh coriander
Method
- Heat some olive oil and a good spoonful of butter in a pan
- Very roughly crush the coriander seeds
- Mix in in the roughly chopped shallots, carrot, celery & crushed coriander. Keep stirring until it softens
- Stir in the coriander power and the lentils. Mix well
- Add enough stock to cover well
- Bring to boil and simmer until the carrots are soft
- Stir in the chopped coriander leaves
- Blitz with a food processor. The soup should go thick and creamy and delcious
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