This classic summery Carrot and Coriander Soup from the 1980s has been claimed by the New Covent Garden Food Company as being their concoction. I personally like this light and fresh soup in summer or winter. What’s also great is that it freezes well too, so you can make enough for a rainy day!
Carrot and Coriander Soup
Recipe Type: Starter
Cuisine: British
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
This fresh Carrot and Coriander Soup is a lovely British classic with an interesting Indian twist.
Ingredients
2 tbsp oil
8 medium sized carrots roughly chopped
1 chopped onion
1 tsp coriander seeds slightly crushed
1 bay leaf
1 litre of water
1 finely chopped red chilli (optiona)
Handful of fresh chopped coriander
salt and pepper
Instructions
Heat oil in a saucepan
Add carrots and onion until slightly soft
Add the coriander seeds and bayleaf
Add the water and bring to the boil
Simmer for 20 minutes
Add the fresh coriander
Liquidise until smooth
Notes
To retain the freshness, don’t overcook
Simmer for 20 minutes max.
Don’t add milk for the healthy option but you can add fat free creme fraiche
Season with salt and pepper
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