How to Make Carrot and Coriander Soup - Our Favourite!7 February 2018
This lovely thick soup is packed full of flavour - and perfect on a winter's day. You can substitute some of the carrot for neeps if you like. Why not make a big batch? It freezes brilliantly.
This is such a great soup to make at this time of the year when carrots and neeps are in plentiful supply in Shetland. Whether you've grown your own or buy locally-grown produce, it's a wonderful way to use up root veg.
1 onion chopped up
500g carrots or carrots and neeps (turnips). If you have a parsnip languishing in the bottom of your cupboard, you can add that too! Just make sure the weight is 500g in total and carrots are the biggest proportion
2 teaspoons of ground coriander
2 teaspoons of fresh ginger, grated
1 teaspoon of cumin seeds
700ml stock - either vegetable or chicken
25g fresh coriander chopped (use both leaves and stalks)
1 teaspoon of sugar
salt and freshly ground black pepper
Take a large saucepan with a lid, add the butter and gently melt the butter until runny. Add the root vegetables (carrots etc) along with the ginger, cumin seeds, onion and ground coriander. Put the lid on and sweat gently for 10 minutes, or until the veg are starting to soften.
Add the stock to the pan along with the fresh coriander and sugar. Bring it all to the boil and then simmer gently for 30 minutes.
Cool slightly before blending the soup - you can either use a liquidiser or a stick blender. Taste it and add more salt and pepper to taste.
If you're making more than you need for your meal, put the extra soup to one side and cool it. When it's cold, put it in the freezer in single or double portions. In the interests of thinking about plastic waste, please minimise the amount of plastic bags you use - or get rid of them altogether.