Simple Carrot and Coriander Soup - Eating with the Season

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I thought I was gonna miss the January deadline of the Eating with the Season blogging event over at Maninas: food matters, but as it has been extended until 21st January, I get to take part after all.

I had a couple of rather past-their-prime carrots in my vegetable draw. They were left over from last week's carrot cake, which for some reason I never took a picture of, so no blogging about the cake for now (I'll make it again though). So, when I was making a tentative meal plan before going food shopping yesterday, I thought of making some Carrot & Coriander Soup.

Not only would I be using up what I still had, rather than wasting it, but if you read this blog regularly you will know that I love soup. Of course I wouldn't get far with my two sad looking exemplars, so I picked up some more super fresh carrots from the Unicorn co-operative grocery and today I was ready to make soup.



Carrots are one of my favourite root vegetables. They are in season from pretty much April through to June, so most of the year and of course they are also good for you because of their high content of pro-vitamin A, as well as containing vitamins C, D, E, K, B1 and B6.

Simple Carrot & Coriander Soup (serves 4)

1 tbsp vegetable oil
1 onion, sliced
1lb carrots, sliced
1 tsp ground coriander
2 pints vegetable stock
large bunch fresh coriander (cilantro), roughly chopped
salt and freshly ground black pepper

Heat the oil in a large pan and add the sliced onions and the carrots. Cook for 3-4 minutes, until they begin to soften.

Stir in the ground coriander and season with salt and freshly ground black pepper, continue to cook for another minute.

Add the vegetable stock and bring to the boil. Reduce heat and simmer until the vegetables are tender.

Puree with a hand blender or in a blender until smooth.

Return to the pan, reheat briefly, stir in the fresh chopped coriander and serve with some fresh, crusty bread.

Enjoy!