Carrot and Coriander Soup

Our little veg plot is almost empty and it's looking a bit sorry for itself but we still have lots of lovely carrots waiting to be used. Now we’re well into October, and the weather is feeling decidedly autumnal, it’s time for soup!

It’s not particularly cold here yet (give it time - it will be!) but it’s pouring with rain today and we’ve even had lightning and a couple of rumbles of thunder; it’s also so dark that I had to put the lights on because I couldn’t see to type. It’s 3pm….

This was a really nice soup; fresh and light with a subtle, rather than in-your-face, taste of coriander. When I say fresh, the carrots went from garden to bowl in under an hour – now you don’t get fresher than that!



1 tbsp olive oil
1 large onion, chopped
1 clove garlic, crushed
1 tsp ground coriander
a large floury potato, about 250g, peeled and chopped
650g carrots, peeled and chopped
1.5l stock
a good handful of chopped coriander

Heat the oil in a large saucepan and sauté the onion for about 5 minutes until softened but not coloured; add the garlic and continue to sauté for another minute before adding the potato, ground coriander, carrots and stock.

Bring to the boil then lower the heat, put a lid on and simmer for 20 minutes. Blitz with a hand blender and stir in the chopped coriander.

Sprinkle with a little more chopped coriander and serve with plenty of crusty bread.

Serves 6 (I froze two double portions)