Monday, 11 January 2010
Carrot and coriander soup
This is a great winter soup - quick, easy and cheap to make. It can also make good use of winter carrots that are a bit tired-looking - we all have bendy rubber carrots in the vegbasket at some point!LOL
about 2lbs or so of winter carrots
2 pints stock - I use Marigold for most soups, so our resident vegetarian can eat them too!
knob of butter
1 medium onion, chopped finely
Melt the butter ans sweat the onion until golden, but not coloured; add the peeled and chopped carrots and stock, cover and leave to simmer until the carrots are very tender. Leave to cool down, then oput through a sieve or Mouli, or a blender if you use one. Rinse out pan, return soup to it and add coriander to taste - not too much, so that you can still get the wonderful intense carroty flavour, but a subtle enough amount just to know it's there. Heat through to piping hot. You can add a dollop of cream, soured cream creme fraiche, yoghurt if you like, and a good sprinkle of black pepper.
Serve with warm bread or rolls.
I've never made this in the summer, but I imagine it would taste really nice with young sweeter carrots too, and fresh coriander as a garnish, chopped on the top.
As an aside, I read in a book on Saturday that a light green dye can be obtained from carrot peelings, so they are in a pan simmering away as we speak! Must say I'm a bit dubious about this one, but will give it a go and report back.:)
Posted by MrsL at 08:03