Time for soup! It’s just about mid October and I’m ready for all the fall food even if mother nature isn’t cooperating just yet. However, if you are in cooler parts, this Carrot & Coriander Soup would be a great bowl to dive into on a chilly evening.
Who loves a good warming bowl of soup? When the days are cold and dark, I can’t think of anything better. The only problem with that last sentence is that we’re not quite having cold or dark days. Think bright sunny thoughts and that pretty much sums it up. I know I sound like a broken record, but I just want a couple of clouds. Okay, the other day we did get a break in the weather and even some rain rolled in. Bliss! I promise, I’m not dark and depressing, I just like a little variation in mother nature. Can we just drop below 25 degrees C? Is that honestly too much to ask?
I really want to start on all my fall cooking and baking and I’m struggling to find the motivation with Mr. Sunshine beaming into the kitchen window with a whole lot of hot air to boot. So, as soon as we do have a break in the heat, I’m starting on comfort food.
Which is exactly what this big ol’ bowl of soup is, comfort. I did make it the other week on a, shall we say, “less hot” day. It was still delicious and I enjoyed it after the sun went down with some home made flat bread. If you’re a soup lover, file this one in “to make on cold days”. A great comforting soup. Much like the Split Pea & Carrot Soup, it’s a real winner.
Notes about the soup
- Okay, the cooking time stated below says 50 minutes, this will be achieved if you are roasting your vegetables while the onions are caramelizing on the stove. It’s all about multi tasking. My vegetables roasted perfectly at 35 minutes, so depending on your oven they make take a little less or more, so check them at 30 minutes.
- Remember, when caramelizing onions you want to go low and slow. It’s the key to getting the best flavour which then adds so much more to the end result of the soup.
- I used a whole liter of stock. But my rule of thumb when making soup is only add about 3/4 of what you think you need, then continue adding from there to see if you think you have enough. The reason I say this is because some people prefer thicker soups while others enjoy a bowl of a thinner soup. All personal tastes! So start with most of the stock, then you an add the remaining amount accordingly.
Easy and delicious and goes great with home made bread of any kind. And if you love this, you need to try Curried Cauliflower & Roasted Carrot Soup.
Happy soup making friends and I’ll be back with more recipes in a few days. Have a great weekend.
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get the recipe!
Carrot & Coriander Soup
- 1 lb carrots approximately 8 – 10, peeled and chopped
- 2 potatoes medium, peeled and cut into small pieces
- 1 onion medium, peeled and roughly chopped
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 2 cloves Garlic crushed
- 1 tablespoon ground coriander
- 1/2 Teaspoon ground turmeric
- Bunch of fresh coriander to serve
- Salt and pepper
- Preheat oven to 375 degrees F. Put all the carrots and potatoes in a large roasting tin. Drizzle with one tablespoon of the olive oil and roast for about 35 – 40 minutes. Remove from oven
- In a large stainless steel pot set over medium to high heat, add the remaining tablespoon of olive oil and the crushed garlic. Stir for a minute and add the onion. Stir really well and brown the onion for a minute. Reduce heat to medium low and add about 2-3 tablespoons of the stock. Stir well and leave onions to cook and caramelize for about 15 minutes, stirring occasionally.
- Add the ground coriander and turmeric to the onions and stir well for a minute. Add the roasted vegetables and the stock. Stir well and bring to a boil for about 2 minutes.
- Remove from heat and blend in batches. Return to the pot and season with salt and pepper. Top with fresh coriander leaves and serve.