Blog

ROASTED CARROT AND CORIANDER SOUP

by in Recipes November 7, 2019

I love a warming bowl of soup for lunch in this grey and dreary weather.

I made a big pot of this soup which we have been having for lunch this week.  My daughter takes it to school in a flask so she has something warming in the middle of the day.  It lasts very well in the fridge and also freezes well.

When making soup (if it is suitable to freeze) I always make double and then freeze half in portions.  It makes a very easy option for lunch or a warming snack.

I have been having my soup with two rice cakes with humous and then topped with mashed sardines in tomato sauce.  I know you probably think it is weird, but my son tried it yesterday and said it was a great flavour combination.

Sardines are extremely good for you as they are a very rich source of Omega 3, Calcium and Vitamin D and they are an extremely rich source of Vitamin B12.

When I travel to France or Portugal I always bring back some tins of sardines with me as they do them very well and have the most delicious flavours which you cannot get here.

Here is the recipe for the Soup !!!

 

  • 1 1/2 bags of Organic Carrots  –  peeled and quartered
  • 2 Onions   –   peeled and quartered
  • 4 cloves of Garlic
  • Sprinkle of Sea Salt
  • Grinding of Black Pepper
  • Olive Oil
  • Sprinkling of Ground Coriander
  • 3 Litres of Vegetable Stock
  • Sea Salt and Ground Black Pepper to taste

 

Heat the oven to 180 degrees and line an oven tray with baking paper.

Put the Carrots, Onions, Garlic, Olive Oil, Sea Salt, Black Pepper and Ground Coriander in a big bowl and mix around until the vegetables are well coated.

Place on the oven tray and roast for 45 minutes, or until the Vegetables are soft and have nicely browned edges.

Bring the Vegetable Stock to the boil and put the Roasted Vegetables into the stock.  Take the soft Garlic out of the skins first!

Simmer the Soup until the Carrots are soft enough to puree nicely.

Puree the soup either with a hand held blender or put it into a blender in batches (being very careful if you do it whilst it is still so hot).

Blend until it is the consistency you prefer.  You may need to add some more water if it is too thick for your taste.

Reheat the soup gently as you require it.

If being dairy free was not an issue for you, when serving this soup it would be lovely with a little yoghurt on top and some freshly chopped Coriander would be lovely on top also if you had some handy.  If dairy free, a little coconut yoghurt on top would also be delicious.

I keep half of this in the fridge for 3 days and freeze the rest.

print

Leave a Reply

Your email address will not be published. Required fields are marked *

    Cart