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I bought the most enormous bag of carrots a while back. I’m not quite sure why, it’s unlike me to buy things unless I have a specific recipe in mind for them, but anyway, buy them I did. Thus, they’ve been sat in the fridge, looking a wee bit sad, for a while now.

So I’m going to liberate them, and make a yummy creamy soup. Mmm!

Creamy carrot and coriander soup

You will need:

1) A quantity of carrots. I’m using 7 medium sized ones for two adults and two kids.

2) 1 onion, peeled and chopped.

3) If using the same number of carrots as me, around 650ml or so of vegetable stock (this is a bit of a judgement call)

4) A tsp of dried coriander.

5) Some single cream to drizzle over.

6) A knob of butter.


How to make it:

1) Heat the butter in a large saucepan, then gently fry the onion for five minutes.


2) Chop the carrots into large chunks, and add to the saucepan. Cook gently for a few minutes, stirring frequently and making sure they don’t go brown.


3) Add the stock until it covers the carrots. Bring to the boil, then reduce to a simmer and cover.


4) Simmer on a low heat for around 20 – 25minutes, or until the carrots are soft. During the cooking, add the coriander and stir in.


5) Take off the heat and blend until its smooth. Add more boiling water if it is too thick.


6) Serve immediately with a drizzle of single cream and bread.


Total Cost: £1.20. Which works out as 30p per person!

The Verdict? I must admit, I found it a little too thick, it definitely needed more stock. OH agreed, though we all thought the flavour was nice. The boys were quite happy to eat it though; they like carrots a lot!