I recently tried an amazingly delicious carrot and coriander soup at a cafe, which was their ‘soup of the day’. I loved it so much that I wanted to see if I could make it myself. I set about looking at other people’s recipes on the internet and YouTube, like I usually do. I now have a recipe I am proud of and happy to share with you.
key facts:
- Serves 2 (double up ingredients to serve 4)
- Total Time: 40 mins (Prep: 10 mins, Cooking: 30 mins)
- Difficulty: Easy
- Suitability: Vegetarian, Vegan, Gluten-Free, Dairy-Free
equipment:
- Large Pan/Pot
- Stirrer
- Knife
- Tablespoon
- Blender (I use a NutriBulet)
- Fork
ingredients (cost 45p per serving)
- 1 tablespoon (15ml) Vegetable Oil (I used Rapeseed Oil) – approx. 2p (£1.09 for 1L from Asda/Aldi/Lidl)
- 1 Small Onion (approx. 75g) – approx. 6p (£0.75/Kg, loose from Tesco)
- 1 Small Sweet Potato (approx. 200g) – 20p (£1/Kg), loose from Tesco)
- 1 Large Carrot (approx. 300g), washed – 18p (£0.60/Kg, loose from Tesco)
- 500ml Water (Hot)
- Vegetable Stock Cubes (I use Kalo Organic Very Low Salt) – 20p (£1.20 for 6 cubes from Tesco)
- 10g (handful) Fresh Coriander, washed – approx. 23p (70p for 30g from Tesco) or ‘free’ if you grow your own
- Optional (Ground Sea Salt and Pepper to taste, not included in cost calculation)
method:
- Add 1 tablespoon of vegetable oil to a pan of low heat.
- Chop up the onion and add it to the pan. Put the lid back on. Leave for 5 mins.
- Chop up the carrot and sweet potato. Add them to the pan.
- Add 500ml of hot water to a measuring jug (or put a microwaveable jug of cold water in the microwave).
- Add the vegetable stock cube to the jug and stir using a fork.
- Add the vegetable stock to the pan. Put on a medium heat.
- After 20 – 30 minutes turn off the heat (when the vegetables are soft). Leave to cool for at least 10 minutes. Add the coriander.
- Blend the mixture in a blender or using a hand blender. You may need to do this in 2 batches, depending on the size of your blender.
- Put into a container or serve up. Add salt and pepper to taste if needed (I didn’t need any).
- Serve with a little bit of fresh homemade bread (my 50/50 recipe coming soon). Enjoy!
P.S. If you have any leftover, put it in an airtight container in the fridge. It should be good for another day or two.
Prices correct at the time of publication.
Have you made your own homemade carrot and coriander soup? Have you tried out this recipe? I would love to know your thoughts and any suggestions for improvement in the comments below.
Fact: Carrots used to be Purple, not Orange
Originally published on: 11/7/18
