So it’s coming to the end of the veg patch year for us at this time of year. We are fair weather gardeners with only minimal space to play with, so at this point we have a good ‘root’ around quite literally, to see what we have missed in our daily harvest. Invariably this yields a collection of not quite big enough carrots, who definitely wouldn’t make the supermarket cut, but are perfect for a hearty and healthy soup! One of our favourites, as well as being the simplest to make, any manner of carrot will do! Here is our tried and tested recipe in all its glory! Pop it in the freezer as a winter warmer!
INGREDIENTS
- 1 tbsp olive oil
- 1 knob of butter
- 1 medium onion chopped
- 1lb carrots of all shapes and sizes, cleaned and topped – no need to be too fussy!
- 1 litre of chicken or vegetable stock – home made is even better!
- 2 teaspoons of ground coriander
- 1 bunch of fresh coriander
- salt and pepper to taste
METHOD
- Gently fry the onion over a medium heat until soft.
- Chop the carrots into roughly 1cm sized cubes, and fry them with the onions for 5 minutes.
- Add the ground coriander. Cook for a further two minutes.
- Add the stock, bring to the boil and simmer for 15-20 minutes until vegetables are soft.
- Throw in half the bunch of fresh coriander and the seasoning.
- Blitz in a liquidiser until it’s smooth.
- Serve with cream and a bit of fresh coriander sprinkled on top!
While we were at it, we also whizzed up a batch of carrot top pesto! It always seems criminal to throw away something so beautiful. Click here for that recipe too! It’s not to everyone’s tastes is a lovely change to its traditional counterpart, and simple to make.
