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Carrot and Coriander Soup



There are many ways to make carrot soup. I have made it with carrots and lentil soup. You can find the link to the recipe:

This time round, I have made carrot soup with coriander. Frying the carrots in butter and honey caramelised the carrots and brings out the natural sweetness of them.

To maintain that luminous natural orange colour of the bright orange, you have reduce the amount of cream (which dilutes the colour). Also you can use the spice turmeric to maintain that brightness. Using more carrots will also maintain that concentrated orange colour.

The spices such as ginger, turmeric and ground coriander complements the sweetness of the carrots. The spring onion and coriander make the soup bright and vibrant. Brilliant soup to have in the winter as well as spring. It is so light and tasty too.

Prep: 30 mins
Cooking time: 20 mins

-1 pack of sliced carrots

-2 tsp Cumin

-2 Tsp Coriander

-1 Tsp Ground Turmeric

-Ground Ginger

-1 Tsp Garlic Granules

-1 Tbsp Honey

-2 Tbsp Butter

-1 Vegetable Stock Cube

-Pour up to 25ml double cream

-Pour up to 25ml water

-Salt and Pepper to taste

  1. Wash and grate 3 carrots into a bowl.

  2. In a medium frying pan, fry butter, honey and coriander.

  3. Fry the carrots in the frying pan until sautéed.

  4. Place the carrots in the blender.

  5. Blend the carrots until puréed.

  6. Place the puréed carrots back into the saucepan.

  7. Stir and add herbs and seasoning

-1 Tsp Ground Turmeric

-1 Tsp Ground Coriander

-1 Tsp Ground Ginger

-1 Tsp Parsley

-25ml Double cream

-25ml Water

-1 Tsp Garlic Paste

8. Serve in a bowl and garnish with cream, honey roasted carrots and coriander.



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