There is nothing I love more than having a bowl of soup (or three) on a cold winters day, and this delicious carrot and coriander soup is exactly what you need to beat those January blues.
It is simple, quick and low fat, so perfect to whip up when you can’t really be bothered to cook (me every day). If you are a coriander addict like me, you will for sure enjoy this one!
Two large carrots
One large onion (chopped)
One potato (chopped)
Handful of coriander (3/4 of a supermarket bag)
Sprinkle of ginger, cinnamon and garlic powder (optional – gives a nice wintery spice)
1L of vegetable stock (or more if you want a thinner consistency)
Firstly, fry the onion in some oil (or water if you want it to be lower fat). I added some of the coriander at this point so the flavours would infuse.
While the onion is cooking, chop the carrots and potato and place in the oven to bake, at around gas mark 7 (220 Celsius) for around 20 minutes, or until browned and soft. I coated mine in garlic and mixed herbs.
After the carrot and potato has finished roasting, add herbs and spices to the onion and coriander, followed by the roasted vegetables and some of the stock.
Use a hand blender to blend together the ingredients. If you want a smoother texture, I suggest peeling the carrot and potato before roasting.
Add the remained of the stock and the rest of the coriander and continue to blend to your desired consistency.
I left mine pretty chunky as I find it more filling, but if it is too thick continue to blend, adding more liquid.
Serve your soup with some bread and enjoy!