Soups are wonderful. They’re so simple to make and great for a quick lunch with crusty bread, and at tea time I often give my girls a bowl of soup and a sandwich.
Carrot and coriander soup is one of our family favourites. Now and again I add ginger to give it a little extra zing, perfect to warm the bones on a chilly day.
I like to cook up a big pot of soup on a Sunday to warm up for lunches through the week.
1 tbsp sunflower or vegetable oil
1 onion, peeled and chopped
1 piece of ginger about as long as your thumb, peeled and finely chopped
8 carrots, peeled and sliced
1 potato, peeled and diced
1 litre vegetable stock, hot
1 large bunch fresh coriander, roughly chopped
Heat the oil in a large pan and add the onion. Gently fry until golden, then add the ginger and cook for two minutes.
Add the carrots and potato and cook for a minute or two before pouring in the hot stock.
Bring to a gentle simmer, then cover and cook for 15 minutes. Stir in the coriander (reserving a little for garnish) and cook gently for another minute.
Liquidise the soup until smooth using a handheld blender or in a jug liquidiser. Taste and add a little salt if needed.
Serve with a little chopped coriander on top.