28 October 2010

Carrot, Coriander and Orange Soup

A pile of beautiful organic carrots from Epicurean Supplies was the inspiration for this soup.  Full of flavour but light, fragrant and with hint of orange it is a perfect Spring soup.  What's more you can rustle this up in under 30 minutes.  So easy to put together even as a light mid week dinner.  And you can make a batch and freeze it too.

Carrot:  Carrots were originally purple, black, yellow or even white.  It was the Dutch who bred the carrot to orange in the 18th century. Avoid carrot with green shoulders as they will be bitter. The versatile carrot can be boiled or steamed but becomes even sweeter when slow cooked or roasted in a little butter or olive oil.

Carrot Likes: butter, dill, mint, parsley, cream, sour cream, walnuts, almonds, honey, brown sugar, orange, ginger, cardamon, cinnamon, coriander and poppy seeds.

Carrot, Coriander and Orange Soup

Serves 4  

1 tbsp olive oil
1 onion, diced
500 g carrots, roughly sliced
1 tsp ground coriander or 2 tbsp coriander seeds ground in a pestle and mortar
Zest of one orange
1.2 litres vegetable stock
1 large bunch fresh coriander, roughly chopped
Salt and pepper


Heat the olive oil in a large saucepan and add the onions and the carrots.  Cook for 4-5 minutes until starting to soften.  Stir in the ground coriander, orange zest and season well with salt and pepper.  Cook for a minute or 2.  Add the vegetable stock and bring to the boil.  Simmer until the vegetables are tender, about 10 - 15 minutes.  Blend with a hand blender or in a blender until smooth. To serve stir in the fresh coriander and serve with crusty bread and butter for light and tasty lunch.  I also added just a wee drizzle of chilli oil.  They heat played very nicely with the sweetness of the carrots and freshness of the orange zest.



  1. This comment has been removed by the author.

  2. This is perfect for the winter. There are really old recipes like this online but still being made today. Thanks.



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