Hello & Hallo,
I like a good soup — it feels light but still warming & filling. The best thing is that you can easily freeze them & then have the fastest, laziest weekday office lunch or a dinner when you can’t be bothered to cook.
Today I made Carrot & Coriander soup. I find this is one of the more summer-y hot soups…ideal for this cool June weather.
Read on for the recipe…
This soup is quick to cook & involved minimal chopping as I blended it at the end anyways.
What you need:
- 500g carrots
- 1 potato
- 1 medium white onion & 4 spring onions
- 1 red chilli
- 4 garlic cloves
- 2cm piece of ginger
- 1 stick of lemongrass …not sure if ‘stick’ is the right word but you know what I mean 😆
- 2L vegetable stock
- 1tsp coriander & cumin seeds each
- 1 small bunch coriander
- 1 lemon — zest & juice.
- Salt, pepper & ½tsp turmeric
What to do:
- Chop the onion, spring onions & chilli relatively finely (but down kill yourself – remember the blender). Grate the garlic & ginger. Peel potato. Set 3 carrots aside. Chop carrots & potato in similar sized pieces (around 2cm).
- Heat some oil (I used flaxseed oil) in a large pot to medium heat. Once hot add the onions & saute until translucent & soft.
- TOP TOP: Add some salt to the onion — this keeps them from burning. The tipp is Jamie Oliver ☺️
- While the onions are frying chop the carrots & peeled potato into medium chunks. I didn’t peel my carrots (didn’t see why). The larger the pieces the longer it will take to cook.
- Once the onions are almost done (8 minutes) add the coriander & cumin seeds, chilli (with seeds if you like it spicy or removed if not) as well as the grated garlic & ginger.
- After another 3 minutes of frying add the carrots & potato. Add the lemongrass stick (the outer layer removed). Pour in the stock & add the turmeric, salt & pepper to taste. Cook until the carrot & potato chunks are done — around 20 minutes for 2cm chunks.
- While this cooks peel the 3 carrots you kept aside & grate them on the course side of your box grater. Chop the fresh coriander finely.
- Once the vegetables are soft blend the soup. Return to the soup pot & add the grated carrot. Cook for another few minutes.
- Just before serving add the fresh chopped coriander, lemon zest & juice to the soup. Taste again & add any seasoning missing — salt, pepper, chili flakes.
- Serve with a bit of fresh coriander sprinkled on top.
This soup tastes fresh due to the lemon, is spicy with the chili & warming with the ginger & turmeric. Any leftovers can be kept in the fridge or freeze well — freeze in portion sized boxes / bags for easy lunches or quick dinners.
What is your favourite soup?! Let me know in the comments — I’m always looking for my next favourite recipe.
Guten Appetit & Enjoy!