This soup is simple to make and it’s ready within 45 minutes. The recipe below is quite basic, so if you’d prefer a more spicy flavour you could fry some chillies and garlic in with the onion – to give the soup a bit more bite.
There’s something rich and comforting about a bowl of soup. It’s particularly suitable as a lunchtime snack since it’s nourishing but it won’t make you feel too full and sleepy.
Out of interest I thought I’d find out a little more about carrots – something to do while I’m waiting for them to cook until soft! Apparently carrots have been known to mankind for at least 5,000 years and probably originated in Afghanistan. They were grown in Europe in the 13th century and were common ingredients in medieval medicines.
In the 16th century botanists wrote about red and purple carrots in France, and yellow and red in England. The Dutch cross-bred the red and yellow varieties to produce the sweet orange carrot that’s so familiar today.
The Romans ate carrots both raw and cooked, often dressed with olive oil and herbs. Some civilisations thought that carrots, like many other vegetables, were an aphrodisiac. Must be their shape I suppose!
Coriander too has been around for a long time and it’s use can be traced back to 5000 BC where it was found in Egyptian tombs, making it one of the world’s oldest spices. Coriander has some health benefits and has been used to treat migraines and indigestion. It can help purify the blood, relieve nausea and help treat pain in the joints and rheumatism.
Well – there you have it. Some interesting facts about carrots and coriander. Hope you enjoy this tasty soup!
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 1 potato, chopped
- 450g carrots, peeled and chopped
- 1.2 litres vegetable or chicken stock
- Handful of coriander (about half a packet of supermarket packet)
- A splash of orange juice just before seasoning the soup
- A couple of gratings of nutmeg
- Salt and pepper to taste
- Gently heat the oil in a saucepan and add the chopped onions and cook for 5 minutes until onions are soft and translucent.
- Add the chopped potato and ground coriander to the saucepan, stir and cook for 2 minutes.
- Add the chopped carrots and 1.2 litres of stock and heat until liquid starts to boil.
- Turn down the heat to a simmer, cover the pan with the saucepan lid and cook for 20-25 mins until carrots are soft.
- Add the chopped coriander to the saucepan.
- Allow to cool and then blend everything in a blender until smooth (you may have to do this in 2 batches).
- Return everything to the saucepan.
- Add a splash of orange juice and a few gratings of nutmeg.
- Season to taste with salt and pepper and serve with crunchy bread.