Carrot and Coriander Soup

Carrot and Coriander Soup Recipe - Delicious and Healthy Vegetarian Dish

Preparation time: 20 minutes | Cooking time: 1-1.5 hour | Servings: 6-8

Introduction

Carrot and coriander soup is a delicious and nutritious dish that is perfect for a cozy night in or a light lunch. The combination of sweet carrots and aromatic coriander creates a flavorful and comforting soup that is sure to please your taste buds.

History

Carrot and coriander soup has been a popular dish in many cultures for centuries. Carrots have long been used in soups and stews for their sweet and earthy flavor, while coriander adds a fresh and citrusy note to the dish. This recipe is a modern twist on a classic favorite, combining the two ingredients to create a delicious and healthy soup.

Ingredients

2 small onions, roughly chopped
2 large cloves of mild/Russian garlic, squashed with the blade of a knife
2 large scallions (green onions), roughly chopped
8 medium carrots, roughly chopped
1 small butternut pumpkin, skinned and roughly chopped
5 medium fresh tomatoes, halved
1 medium red chili, with or without seeds depending on taste
1 tbsp red curry paste
1 medium knob of ginger, shredded
handful each of chopped chives, basil, and coriander (cilantro)
2 liters of chicken stock
water
50 g of butter

How to prepare

In a large stock pot, heat a small amount of olive oil and sauté onions, garlic, chili, ginger, and shallots until they begin to caramelize slightly.
Stir in curry paste.
Add chopped carrots, pumpkin, and tomatoes, and cover with stock and water.
It is quite a thick soup once blended, so I like to leave adding the water until after I puree it, but this is up to you.
Add chopped herbs, and season with salt and pepper to taste.
Simmer for 1-1.5 hours until the stock has reduced and the veggies are all soft and falling apart.
Use a stick blender if you have one to puree the mixture (a food processor would work just as well) until smooth and creamy.
Add water if it is too thick and leave to simmer after adding butter (this is optional, but it gives it the most amazing yummy flavor, and I figure the rest of the soup is low fat, so it is not so bad!). Serve with crusty bread and a dollop of creamy Greek yogurt and a splash of cream.
Enjoy!

Variations

Add a can of coconut milk for a creamy and tropical twist.
Substitute sweet potatoes for the pumpkin for a different flavor profile.
Add a squeeze of lemon juice for a citrusy kick.
Garnish with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to sauté the onions, garlic, chili, ginger, and shallots until they caramelize slightly to bring out their flavors.

- Adding the red curry paste adds a depth of flavor and a hint of spice to the soup.

- Simmering the soup for 1-1.5 hours allows the flavors to meld together and the vegetables to become soft and tender.

- Using a stick blender or food processor to puree the soup until smooth and creamy ensures a silky texture.

- Adding a knob of butter at the end gives the soup a rich and velvety finish.

Serving Suggestions

Serve the carrot and coriander soup with a slice of crusty bread or a side salad for a complete meal. Top with a dollop of Greek yogurt and a sprinkle of fresh coriander for added flavor.

Cooking Techniques

Sautéing the aromatics before adding the vegetables helps to develop their flavors.

- Simmering the soup for an extended period allows the vegetables to become tender and the flavors to meld together.

- Pureeing the soup until smooth and creamy creates a silky texture.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version.

- Substitute cilantro for parsley if you prefer a milder herb flavor.

- Use coconut oil or olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Carrot and coriander soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the carrot and coriander soup in individual bowls garnished with a swirl of cream, a sprinkle of fresh coriander, and a drizzle of olive oil. Add a slice of crusty bread on the side for a complete meal.

Pairing Recommendations

Pair the carrot and coriander soup with a crisp green salad or a side of roasted vegetables for a balanced and nutritious meal. A glass of white wine or a cup of herbal tea complements the flavors of the soup.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of carrot and coriander soup contains around 200 calories, making it a light and healthy option for a meal.

Carbohydrates

Carrot and coriander soup is a good source of carbohydrates, with each serving containing approximately 25 grams of carbs. Carbohydrates provide the body with energy and are essential for overall health and well-being.

Fats

This soup is relatively low in fat, with each serving containing around 5 grams of fat. The fat content mainly comes from the butter used to add richness to the soup.

Proteins

Carrot and coriander soup is not a significant source of protein, with each serving containing approximately 3 grams of protein. To increase the protein content, you can add a dollop of Greek yogurt or a sprinkle of nuts or seeds on top.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin A, vitamin C, and potassium from the carrots and pumpkin. Coriander is also a good source of vitamin K and antioxidants.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with lactose intolerance or dairy allergies. It is also gluten-free and suitable for those with gluten sensitivities.

Summary

Carrot and coriander soup is a nutritious and delicious dish that is low in fat and calories, high in vitamins and minerals, and a good source of carbohydrates. It is a healthy option for a light meal or snack.

Summary

Carrot and coriander soup is a delicious and nutritious dish that is perfect for a light meal or snack. Packed with vitamins and minerals, low in fat and calories, and high in flavor, this soup is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Carrot and Coriander Soup. It was a brisk autumn day, with a slight chill in the air and the leaves falling gently from the trees. I was browsing through an old cookbook that had been passed down to me from my own grandmother, seeking inspiration for a new soup to warm us up on those cool evenings.

As I turned the pages, a faded and well-loved recipe caught my eye. The ingredients were simple – carrots, coriander, onions, garlic, vegetable stock – but the combination sounded intriguing. I had never thought to pair carrots with coriander before, but something about the earthy sweetness of the carrots and the fresh, citrusy flavor of the coriander seemed like a match made in culinary heaven.

Excited to try something new, I gathered the necessary ingredients and set to work in the kitchen. I peeled and chopped the carrots, minced the garlic, and sautéed the onions until they were soft and translucent. The aroma of the vegetables cooking filled the air, promising a delicious end result.

Next, I added the vegetable stock and brought the mixture to a simmer. The vibrant orange color of the carrots mingled with the bright green of the coriander, creating a beautiful and appetizing sight. I let the soup simmer gently, allowing the flavors to meld together and deepen.

After a few minutes, I carefully blended the soup until it was smooth and velvety, the carrots and coriander transforming into a harmonious union of flavors. A taste test confirmed my suspicions – this soup was a winner. The sweetness of the carrots was complemented perfectly by the citrusy, herbal notes of the coriander, creating a balanced and satisfying dish.

I ladled the soup into bowls and garnished each serving with a swirl of cream and a sprinkle of fresh coriander leaves. The first spoonful was like a warm hug, comforting and flavorful. The soup was rich and creamy, with a subtle spiciness from the coriander that lingered on the palate.

As I savored each spoonful, I couldn't help but think back to how I had come to acquire this recipe. It was not from a fancy cooking class or a trendy restaurant, but from a chance encounter with an elderly woman at a farmers' market many years ago.

I had been browsing the stalls, selecting fresh produce for that week's meals, when I came across a display of vibrant orange carrots and fragrant bunches of coriander. The woman behind the stall was friendly and knowledgeable, offering cooking tips and recipe suggestions to anyone who stopped by.

When she saw me eyeing the carrots and coriander, she smiled and told me about a soup she had learned to make from her own grandmother. She described the simple yet delicious combination of flavors, the way the sweetness of the carrots paired with the fresh, herbaceous taste of the coriander.

Intrigued, I asked her for the recipe, and she gladly wrote it down for me on a scrap of paper. She explained the process in detail, sharing her own tips and tricks for getting the soup just right. I thanked her profusely and promised to give it a try.

And now, as I sat at my kitchen table, enjoying a bowl of that very same soup, I felt a sense of gratitude for that chance encounter so many years ago. It had led me to discover a new favorite recipe, one that had become a staple in my kitchen and a beloved dish for my family.

As I finished my soup and wiped the last traces of cream from my lips, I made a mental note to share this recipe with my own grandchildren one day. Just as that kind woman had passed it on to me, I would pass it on to them, ensuring that the tradition of Carrot and Coriander Soup would continue for generations to come.