Saturday, 26 January 2013

Carrot and Coriander Soup

When I was little, my father bought these delicious fancy soups that came in paper tetra-paks and were absolutely heavenly. I don't think they were organic, but they were fresh as hell, and have always been my standard for seriously delicious soup. I actually forgot about it for a while - how tasty fresh pea soup, tomato and basil, and carrot and coriander used to be before I switched to canned tomato and forgot that soup could be delicious.

When I remembered, I had to look up a recipe. I tried making carrot and walnut a little while ago (one of my mother in laws bought us a bag of walnuts, and I dislike walnuts on their own so I try to find recipes to make them taste good. Unfortunately, that soup didn't turn out right at all in my opinion, although my husbands loved it.

This soup, though? This soup is perfect. It's like I could have poured it out of the packet back in 1997, except that I had the satisfaction (and got the credit!) for making it myself.

In the bottom of a large soup pot or stockpot, chop and fry 1 shallot in some olive oil until translucent. For reference, the shallot I used was about the size of my palm. In a mortar and pestle, grind 1/2tsp caraway seed, and add to shallots. Add 2 medium white potatoes, diced, and fry for a few minutes.

Add about 700g carrots, chopped, plus 3C beef broth and 3C chicken stock. Stir and cook on medium-low heat for an hour.

Remove from heat and liquefy the soup in a blender, along with 1 bunch fresh coriander (cilantro). I just chopped the leaves off and used those, but you can use the stems too if you like a stronger coriander taste. You might need to blend it in two batches depending on the size of your blender - just pour the first batch into a large bowl.

Return the soup to the pot and put over low heat. Add chicken broth (or water) to thin it to desired consistency, and then serve with delicious bread!

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