Carrot and Coriander Simple Soup

Serves 4

This simple Carrot and Coriander soup ticks all the boxes – it’s fast, fresh and easy on the waistline and the budget! 

I must be seasonally malfunctioning because since spring sprang, I’ve been working my way through my back catalogue of soup recipes of which there are very many. Can’t stop eating soup, won’t stop eating soup! 

I also thought I’d better update this recipe and add some traditional instructions because this is one of those soups that is souper easy (ha, see what I did there?!) with or without a Thermomix and it’s so quick and easy, you can have it on the table in just under 30 minutes.

The other thing I love about this soup is that it has a really basic list of ingredients, I almost always have potatoes and carrots in the fridge and it uses dry herbs not fresh. I resent buying fresh herbs because I rarely use them all up and I’m terrible about preserving them in the fridge or the freezer. I’m especially tight about buying coriander because David thinks it’s the devil’s herb and I’m the only person at home who will eat it. That said if you love eating coriander, then feel free to throw a handful of the fresh stuff in before you blend and why not go all out and garnish some on the top.

As you can see when it comes to garnishes, I’m all about the carbs! 

Do you like to eat soup all year round? How do you feel about coriander? Is it a yay or a nay?

Ingredients – Traditional

1 tablespoon olive oil

1 onion, finely chopped

1 teaspoon ground coriander

1 potato, chopped

450g carrots, peeled and  chopped

1 litre vegetable or chicken stock

Salt and freshly ground pepper

Handful of fresh coriander (optional)

How to – Traditional

1. Heat oil in a large pan and fry for about 5 minutes, until softened.
2. Add the coriander and the potato and cook for 1 minute.
3. Add the carrots and stock, bring to the boil and then reduce the heat.
4. Cover and cook for 20 minutes until the carrots and potato are tender.
5. Either tip into a food processor and blend, with some fresh coriander if you wish, (you might need to do this in 2 batches) or blend with a stick blender (placing a tea towel over the top to avoid splash back!) 

Ingredients – Thermomix

1 onion, peeled and quartered

1 tablespoon olive oil

1 teaspoon ground coriander

450g carrots, washed and roughly chopped

1 potato, roughly chopped

700g water

1 1/2 tablespoons Thermomix Vegetable Stock Concentrate

Salt and freshly ground pepper

How to – Thermomix

1. Place onion into TM bowl and chop for 5 seconds on speed 7.
2. Add oil and sauté for 2 minutes  at 100C on speed 1.
3. Add ground coriander to bowl and cook for 1 minute at 100C on speed 1 to release the flavours.
4. Add potato and carrot. Chop for 10 seconds  on speed 7.
5. Add water, stock and salt and cook for 20 minutes at 100C on speed 1.
6. Add a handful of fresh coriander if you fancy and blend for 15-20 seconds by slowly going from speed 1 to speed 9.

Other info

Prep time: 5 minutes   Cooking time: 24 minutes

TIP! Adjust the amount of water or stock to acquire your preferred consistency.