Carrots are best in winter. There is something about the coldness of this winter that intensifies the flavour of carrots. How precious they are in their sweetness and affinity for a range of vegetable combinations.
This soup is a winner, but forgive me, I don’t have a photo of it yet. So rather than drool over a photo, get the carrots out of the fridge and the soup pan from the cupboard and make the soup this afternoon. You won’t regret it.
Carrot and Coriander Soup
Prep time: 5 -10mins
Cooking time: 30 – 40 mins
Serves: 5-6 depending how you use it
3 leeks, washed and sliced
450g carrots, sliced
1 Tblspn coriander powder
5 cups/1.2L of good quality vegetable stock
150 ml greek style plain yoghurt
salt and freshly ground black pepper
3 Tblspns finely chopped green coriander, for garnish
Melt the butter in a large pan, add the leeks and carrots and stir well. Cover and cook for 10 minutes until the vegetables are beginning to soften.
Stir in the ground coriander and cook for about 1 minute. Pour in the stock and add the seasoning to taste. Bring to the boil, cover and simmer for 20 minutes or until the leeks and carrots are tender.
Leave to cool slightly then puree the soup in a blender until smooth. Return the soup to the pan and taste. Adjust the seasonings. If the soup is too sweet (it will depend on your carrots) you can add a little finely grated lemon rind, lemon juice or grated ginger to counteract the sweetness.
Add 2 Tblspns of the yoghurt to the soup and reheat gently but do not boil. Ladle the soup into bowls and place a dollop of yoghurt in the centre of each. Scatter with the green coriander and serve.
brows some of the Carrot recipes
- Beetroot and Carrot Salad – Indian Style
- Carrot Sambal
- Parsnip and Carrot Mash
- Roasted Carrots with Pomegranate Molasses
- Spicy Parsnip and Carrot Soup