Are you ready to transform humble carrots into a restaurant-worthy soup that will make your taste buds dance? Ma Woods' Carrot and Coriander Soup is not just another recipe—it's a culinary journey that turns simple ingredients into a creamy, aromatic masterpiece that will warm your soul and impress your dinner guests. With just 45 minutes between you and soup perfection, this British-inspired dish promises to be your new go-to comfort food that's both incredibly delicious and surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 500g carrots, chopped
- 1 teaspoon ground coriander
- 1.2 liters vegetable stock
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Prepare your ingredients by washing and peeling the carrots, then chopping them into roughly equal-sized pieces. Finely chop the onion and set both aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the chopped onions and sauté gently until they become soft and translucent, which should take about 5 minutes.
- Sprinkle the ground coriander over the softened onions and stir continuously for about 1 minute to release the spice's aromatic oils and prevent burning.
- Add the chopped carrots to the pan and stir to coat them with the onions and ground coriander. Cook for an additional 2-3 minutes to help develop the flavors.
- Pour in the vegetable stock, ensuring all vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat and simmer for approximately 20-25 minutes until the carrots are completely tender.
- Remove the pan from heat and use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a stand blender in batches.
- Season the soup with salt and freshly ground black pepper to taste. If the soup seems too thick, you can thin it with a little additional stock or water.
- Reheat the soup gently if needed, then ladle into warm bowls. Garnish with fresh chopped coriander leaves and serve immediately with crusty bread.
Tips
- Choose fresh, sweet carrots for the best flavor—organic varieties tend to have more depth.
- Toast your ground coriander briefly to enhance its nutty, aromatic qualities before adding to the soup.
- Use an immersion blender for easier cleanup, but if using a stand blender, blend in small batches and remove the center lid cap to prevent pressure buildup.
- For extra richness, consider adding a splash of cream or coconut milk when blending.
- The soup freezes beautifully for up to 3 months, making it perfect for meal prep.
- Serve with a dollop of Greek yogurt or crème fraîche for added luxury.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 18g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
