Carrot and Coriander Soup

Carrot and Coriander Soup

Aaaah!! Blogger’s Block leave me be!! I’ve been on holiday – Bermuda by the way – bloody marvellous place, I will waffle about that at a later date. I’ve taken a break from writing. I’ve even almost conquered my fear of taking photos of food in restaurants (even if I do turn into some kind of sleuth by smuggling the camera out and hiding it instantly (like no one is going to notice the flash)).

I got back from holiday to find my herb pot overflowing with lots of wonderfully beautiful fragrant herbs. There was so much coriander, so it was to be carrot and coriander soup!

Serves 4
Takes about 45 minutes

5 large carrots
2 cloves of garlic
1 onion
1 1/2 pints of chicken or vegetable stock
2 tbsp freshly chopped coriander
2 tsp Philadelphia cheese
Salt and Pepper
Olive oil for frying (and drizzling)

Ingredients

  • Chop the carrots into medium-sized chunks and set aside for a few minutes. You don’t have to peel them, I just lazily peeled them to remove anything that looked like mud because I couldn’t be bothered to wash them
  • Chop the onion and garlic
  • Heat some oil in a pan and gently soften the onion and garlic
  • Add the carrots and the stock
  • Bring to the boil and gently simmer for 10 minutes, or until the carrots are cooked, adding the coriander, salt and pepper after 5 minutes

  • Grab your ‘souper’ and whiz it all up until the soup is smooth. It’ll take probably about 10 minutes to get it really smooth and not just looking like baby food
  • Return the pan to the heat and stir in the Philadelphia. This will add a good richness to the soup
  • Serve in a bowl with a swirl of olive oil, a sprinkle of coriander, a teeny dollop of philli and a grind of pepper once the soup is piping hot

I hope you will find, as I did, that this soup is so good and hearty (without being wintry) that you don’t really need any bread with it – I just had a second bowl instead…

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