Yet another recipe which I cannot believe that I have not shared with you yet. This soup was one of my mum’s dinner party favourites, when I was a kid. Back in the 70’s this Carrot and Coriander soup was considered the height of sophistication, and coriander was still a relatively hard herb to get hold of. How things have changed but carrots and coriander are still a great combination and this is still a great soup.
Carrot and Coriander Soup
2 medium onions, peeled and chopped
750g carrots, peeled and chopped
Bunch of fresh coriander, roughly chopped
Heat the oil in a large pan, add the onion, then fry gently for 5 minutes until really soft. Add the carrots and a little salt and pepper and cook for about another 10 – 15 minutes or so. Keep the heat low, do not brown just lightly caramelize. This will release the natural sugars and intensify the flavour of the carrot. Cover with water and cook until the carrots are tender. Add the coriander to the pan, stir and remove from the heat. Whiz with a hand blender of in a liquidizer until smooth. Add enough water to reach desired texture. I like mine quite thick and creamy. I also love coriander so I add enough to turn the orange soup almost green. Season to taste and serve hot.