Mains, Starters, Yummy Recipes

Mummy’s a Cheapskate : Carrot and Coriander (Cilantro) Soup


Carrot and Coriander Soup

Soup probably isn’t a go to meal for most in spring but here in London after a few weeks of warm weather (hooray!) the April showers have set in and there’s a definite chill in the air.  I think most of us have hit a bit of a post-Easter slump and are trying to cut back after gorging ourselves on chocolatey goodness.  This soup taste’s yum but is also completely guilt-free and cheap too.

This recipe serves 4-6 depending on if you eat it with bread or not.  For our family, I doubled the quantity and that was enough for one dinner for the 5 of us (me minus the bread) plus enough for the three kiddo’s for lunch the next day.

I added red lentils to this recipe to make it more substantial (i.e fill us up quicker) but you can omit if you’d like a lighter soup or if lentils just aren’t your thang!

Very easy to keep this dairy-free by omiting the creme fraiche/cream/yoghurt.

carrot soup ingredients

Heat a fry pan over medium-high heat and tip in the coriander (or cumin) seeds only.  Fry the seeds until they start to sizzle and pop and smell gorgeous (they’ll go quite brown but keep an eye on them so they don’t burn)

Tip the seeds into a mortar and pestle (or if you’re ghetto like me then a deep dessert bowl and the back of a spoon for mooshing) and crush the seeds coarsely.  Put the crushed seeds aside.

In a heavy bottomed saucepan over medium heat, melt the butter.  In the pot throw in the carrots, garlic and 3/4 of the crushed coriander seeds, placing the remaining quarter aside

Stir so the carrots are coated in the buttery goodness and turn the heat down to low and cover.   Cook for approximately 10 minutes or until the carrots have begun to soften

Pour in the stock and lentils (if using) and season with Salt and Pepper

Bring to the boil, lower the heat and simmer partly covered for 25-30 minutes or until the carrots are completely softened and the flavours developed.

Remove from the heat and leave to cool a little (5-10 minutes) before blending until smooth.  I did this in a few batches, tipping each batch into a clean bowl/casserole dish as I went along.

Pour the soup back into the saucepan and stir in the remaining crushed seeds, the fresh coriander and the creme fraiche/double cream/greek yoghurt (you can leave this out if you prefer, it makes your soup a touch creamier but it’s up to you).  Heat the soup back up in the saucepan, tasting and seasoning as you go (I love me some cracked black pepper and go a bit nuts with it).  If you’ve used double cream or greek yoghurt in place of the creme fraiche, don’t allow the soup to come to the boil or it will curdle (eek!).

Serve with a swirl of extra creme fraiche and a sprig of coriander if you’re feeling fancy…

and Enjoy!

* Recipe is a alightly altered version of this recipe.

10 thoughts on “Mummy’s a Cheapskate : Carrot and Coriander (Cilantro) Soup”

  1. You’re pictures are so professional! It looks fantastic! Anything with garlic!!!
    It’s gotten quite chilly here on the east coast as well. We may have a couple nights of freezing temps later in the week. But we finally got some rain. It’s been weeks since we’ve had any significant amount of precipitation. This soup will definitely be a great meal for these chilly days!

    1. naaw thanks, it has started to stay light for longer here in London so the small period of day when I might be able to take a decent photo with a little natural light has started to get longer (hooray!).

      Ah so it’s not just us 🙂 It’s been nice and sunny this afternoon but was cold and drizzly this morning, still more chilly weather on it’s way for us too. I hear you on the lack of rain! Would you believe we’ve actually been experiencing drought here? In this notoriously wet and gray country!

  2. I love making soups, and it’s often a way I can get my kids to eat vegetables that they wouldn’t usually eat by pureeing them into a soup. I don’t like coriander at all, it’s the only herb I don’t like (apparently dislike of coriander is fairly common, there is something in it that for some people makes it taste like detergent!), so I would probably make this with parsley instead – the coriander seed would be ok, it’s only the leaves I don’t like.

    1. You’re so right, parsley would totally work in this recipe! I too love sneaking in extra veggies with my kids via soupy deliciousness! I didn’t know about the coriander-detergent flavour thing, interesting how a flavour can be perceived completely different from one person to the next (I’d never considered that before).

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