Recipe: Carrot and Coriander Soup

Soup and the smiling face of Culch.ie
Soup and the smiling face of Culch.ie

Ingredients;

Olive oil
2 medium sized onions
2 teaspoons of ground cumin
2 large potatoes, peeled and sliced
1 Kg carrots, peeled and sliced
1.5 L vegetable stock
Large handful of fresh coriander (approx 30g)
3 teaspoons of coriander seeds finely ground
a thumb tip of ginger, finely sliced

Serves 8-10

Line

Take a large saucepan and place it on a medium heat, add a lug of olive oil and saute the onions till soft. Then add the potatoes, cumin and ground coriander seeds and stir for about a minute.

Next add the carrots, ginger and 1L of vegetable stock, bring this to the boil and leave to simmer for 30 minutes.

Allow this to cool and then blend it with the fresh coriander leaves until smooth. Once done return the soup to the saucepan and gently heat it again. Depending on the veg this soup can get to be very thick, almost like baby food, so while stirring the soup, start adding the remainder of the stock until you get the thickness that you require.

At this point its a good idea to taste the soup and add salt and pepper to taste. Then simply re-heat and serve.

14 thoughts on “Recipe: Carrot and Coriander Soup”

  1. I’ve never used lentils in anything I cook (or tasted now that I think of it), I blame Neill on the “the Young ones” :)

    Maybe it’s time to change that

  2. I hadn’t used them either until ze missus started me onto them … but they’ve got ship loads of iron and protein in them. Depending on where you shop I think shamrock do the red lentils … evergreen should have them as well.

    http://en.wikipedia.org/wiki/Lentil#Nutritional_value_and_health_benefits

    Our favourite local indian uses them in a soup as well which is very tasty they throw in a wedge of lemon .. less spicy and more creamy .. strange but very tasty

    1. alrighty then, I’ll give them a try, hell if I could try a snail, I can’t really not try lentils now can I?

  3. I’m a bit of a curry wuss to be fair, mostly Korma, but I’ve been re-working a curry recipe I found in an almost 100 year old cookbook recently and it’s so mild but has so much flavour, tis gorgeous.

    Shame about the ridiculous amount of butter and salt in the original, but that’s why I’m re-working it, will post it as soon as I’m happy with it 😉

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