Carrot & Coriander Soup

unnamed-6.jpgSevers 4, prep time 45 minutes, cooking time 55 minutes

1 tbsp of vegetable oil
4 shallots chopped
1 garlic clove chopped
1 tsp of cayenne pepper
1/2 of allspice
2 pints of vegetable stock
1 large potato cubed
1 tsp of ground coriander seeds
4 large carrots, 3 chopped and one grated

1 pint of boiling water
2 handfuls of coriander leaves
1 handful of chopped coriander stalks
Zest of half an orange
A splash of Worcester sauce

Salt and pepper
3 tbsp of Greek yoghurt

Heat the oil in a large pan, add chopped shallots and stir thoroughly. Add the chopped garlic, cayenne pepper and allspice, saute the shallots until soft. Pour in two pints of vegetable stock and bring to the boil. Add the chopped potato and coriander seeds; simmer for 10 minutes. Next, add the sliced carrots and simmer for a further 20 minutes until all the vegetables are soft, top up the pan with a pint of boiling water. Turn off the heat; add the coriander leaves and stir, then either pour the contents into a liquidizer or with a handheld blender blitz the soup until smooth. Return to the hob and turn up the heat; add the grated carrot and coriander stalks, reserve some for garnish, orange zest and a splash of Worcester sauce. Simmer for five minutes then stir in the Greek yoghurt. Check the taste, season more if required. Turn off the heat and pour the soup into large mugs or soup bowls. Top with the remaining coriander stalks, black pepper, and break in some crisp bread.

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