Oh my goodness, please tell me that I’m not the only one to be feeling ever so slightly gross after the holiday period. Too much good eating, too much champagne, too much sitting around, too much ..ahem.. blogging.
So, armed with multiple noble resolutions, walking boots and a new subscription to the local gym, I am also initiating the family into the joys of vegetable soups – a lot of vegetable soups. And here for you my friends, is our favourite one so far.
To make enough carrot and coriander soup for 4 people you will need:
Lightly cook the onions in the oil, add the peeled and sliced carrots, along with the ground coriander and ginger. I like to add crushed coriander seeds too at this point.
When the vegetables are softened, pour in the hot stock, and add the salt and pepper. Cut up most of the fresh coriander and drop into the sauce. Cook for about 25 minutes until the vegetables are completely soft, then blend until smooth. To serve cut the remaining coriander leaves and sprinkle a little over each plate.
Enjoy a fresh baguette and some delicious fresh butter, and a nice dollop of cream in each bowl …