Tag Archives: Carrots

Carrot and Coriander Soup

Since the weather doesn’t seem to be improving any, we’re stuck in soupsville for however many weeks it’s going to take Spring to warm things up enough to let us enjoy salads at lunchtime. This is a swings and roundabouts problem, however, because the soup gets made on Sunday, and then portions will need to be reheated each day for lunch, whereas salads necessitate chopping and boxing every evening when supper’s being made, and there often needs to be a roast bird in the oven on Sunday to provide the protein element.  So either way, this is my hardest work part of eating well.

 
All that work pays off, however, as long as you can keep changing things up enough that you keep enjoying whatever it is you’re feeding yourself. And that’s why it’s time for a new soup! You don’t me need to tell you that carrots help to see I the dark but you may not know that they are packed with vitamin C. They can be a little sweet, however, so to me it makes sense to balance them out with a little heat and some acidic citrus to give you a tasty well/rounded soup. 

You will need:

2 onions

2 leeks 

3 cloves garlic

2 cm piece ginger 

1 tbsp olive oil 

1 kg carrots

3 chicken stock cubes (use vegetable if you would prefer, or fresh stock)

2 tsp dried parsely

1/2 tsp ground chilli

1/2 tsp ground cumin 

4 tsp ground coriander 

Splash orange juice

Dash Worcestershire sauce 

Salt and pepper 

A few leaves of fresh parsely or coriander (optional)

  
1. Chop the onions, garlic and ginger. Don’t worry about being too delicate or even – it’ll all blended once it’s cooked.how to make soup 
2. Add a tablespoon of oil to your soup pot and chuck in the onions, garlic and ginger and cook on a medium to high heat until it’s all starting to turn transparent.  recipes to use up leeks
3. Chop the leeks – make sure you rinse out any mud and trim off the toughest part of the leaves.

 carrot recipes 4. Peel and chop the carrots – you can leave the skins on if they’re not too gnarly – just give them a quick wash.easy soup recipes 

5. Add the leeks to the soup pot and cook out for a few minutes… carrot soup recipes 

6. …then add the carrots and stir it all together.  how to make carrot soup 
  7. Make the stock by dissolving the stock cubes in water, then add to the pot, topping up with more water if necessary. I used about a litre and a half. Put a lid on and leave to simmer on a low to medium heat for 40 minutes to an hour.  Carrot and Coriander Soup Recipe

8. Add the parsley and spices  to the pot and take it off the heat. Now it’s time to turn this hitch pitch into a smooth soup. You can do that by pouring it into a blender or by using a stick blender. I like to use a stick blender and decant the soup into a big bowl before blending to avoid getting my soup pot scratched.   

9. Add a little more water if it’s all looking too thick. I added some fresh parsely leaves at this point just to freshen things up, but you could use fresh coriander if you like it. I tasted it for seasoning and added some more ground coriander at this stage but I’ve accounted for it in the overall measurements above. Add seasoning, Worcestershire sauce and the orange juice and mix together. 

Carrot and coriander soup 10. Taste, and add anything you feel is missing. If it’s a little bland, add seasoning. If it’s not spicy enough for you, add more coriander or chilli, or if you think it needs more zest, add a splash of orange juice. Serve up and enjoy!  

Salad Drawer Soup

In winter, I like to make soup on Sundays to keep me in healthy lunches throughout the week. Soup is great because it’s hot and filling, but it can also get lots of vegetables into your day! Add a box of your favourite fruits and you’re well on your way to making your 5-a-day. I had a big old glut of soup in the freezer so I’ve been trying to whittle that down a bit over the last week or so, so although I wanted to make something new this week, I didn’t want my usual monster batch of blended tomato or squash. As I already had a bag of carrots, a couple of onions and fresh parsley in the vegetable drawer, I picked up a leek at the supermarket and threw together something that my nana usually makes (only, she adds turnip…not a fan!), but you could make this with any of your favourite veg. It would be great with some cubed new potatoes added if you fancied something a bit heartier.

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You may want:

1 litre of stock, I used half a litre of homage chicken stock I had in the freezer, plus 1 stock cube dissolved in hot water

3-4 carrots, chopped

1 white onion, sliced relatively finely

1 leek, sliced finely

a couple of handfuls of frozen peas to finish

a spelling of fresh chopped parsley

salt and pepper to taste

1. Chop the rootier veggies and sauté in a little oil or butter, until the onions and leek are translucent.

2. Add stock and seasoning and simmer for a good 40 mins or so.

3. Taste and season if necessary – this will probably need a bit more salt and pepper than usual.

4. Add frozen peas, not long before serving, to make sure they don’t overcook.