Simple Carrot and Coriander Soup

‘A (post colonial) classic’

Should be a no brainier but most of the time you get a carrot and coriander soup it is unforgivably bland and sweet. I’m here to tell you that this isn't how it always has to be it should be spicy balanced and beautiful fresh and simple. This is as simple as it is satisfying a one pot wonder.

The soup

Carrots (obviously, a pan full. Chopped quite small all the same size)
Coriander (a bunch of fresh, a teaspoon and a half of ground)
Cumin seeds (a teaspoon)
Onion (finely chopped)
Garlic (4 cloves crushed and minced)
Ginger (a thumb of fresh, grated)
A green chili (red is too sweet chopped into chunks)
Vegetable stock
Butter
Salt and pepper

Melt the butter then soften your onion in your soup pan let them become translucent before you add your garlic and dry spices you should be able to smell each spice
Add the carrots and chili then sautee for a good five or ten minutes on a medium heat
Add your vegetable stock (the amount is up to how thick you want the soup to be, you can always add more) and bring to the boil
Once the soup is boiling add the ginger cook the carrot until it is just tender. Do not boil the hell out of it this is where most people go wrong
When the carrot is cooked blend with an immersion blender
Adjust the thickness by adding stock. Be careful you can’t take it out
Taste and season with salt and pepper stir in the chopped coriander at the last possible moment

Serve with naan bread for dipping feel smug because this is one of the simple comforts in life.

Comments

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