Carrot and coriander soup is a classic winter warmer, but this recipe cranks up the heat with curry-style spices and a hint of chilli. This soup is relatively quick to whip up, and makes around 2-3 servings (depending of how much you like soup), so is great to switch up a lunchtime routine. If you don’t have a blender you can still make this up, just dice the carrots up into extra small cubes to ensure they’re soft.
- Chopping Board
- Large Saucepan and Lid
- Spoon to stir
- 1 tbsp Vegetable Oil (I used Sunflower Oil)
- 1 Large White Onion, finely diced
- 2 Cloves Garlic, crushed
- 1 tsp Lazy Chilli/1 Fresh Chilli, finely chopped if using fresh
- 4 Large Carrots, washed, scrubbed and trimmed, and cut into half moons about 1cm in width
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 1 tbsp Cumin Seeds
- Pinch of Allspice
- 1 L Veg Stock (I used two stock cubes dissolved in boiling water)
- Coriander Leaves, stems removed and roughly chopped
- Soy sauce (Optional)
- 1 Lime
- Place your saucepan over a medium heat and add the oil, leaving for a few seconds to get up to temperature.
- Add in the onion and stir occasionally while cooking until soft, this should take about 5-6 mins.
- Throw in the garlic and chilli and stir for a minute until fragrant, then add the chopped carrots and allow to cook for an additional 3-4 mins.
- In the mean time, combine your spices in a separate bowl to save fumbling with lids and spoons. Once the carrots are slightly soft, throw in the spices and mix for 30 seconds to toast.
- Pour in the veg stock and bring to a simmer. Reduce the heat, cover with the lid and allow to bubble for 15 mins, by which point everything should be soft and cooked.
- Switch off the heat and spoon into a blender, or just plug your stick blender and proceed to blitz until smooth (or a lil chunky if that’s how you like it).
- Return the soup to the heat and bring back up to a little bubbly, then take off the heat completely and add most of your coriander. Season with salt and pepper to taste, and a little glug of soy sauce for extra depth of flavour.
- Serve in your favourite bowl with a sprinkling of the remaining coriander leaves and a big squeeze of lime. Makes a great light lunch on its own or can be made more filling and comforting with your favourite bread/flatbread. I paired mine with a crispy and fluffy homemade focaccia (recipe here!).