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How many times have you bought this soup? Either in restaurants, or from the supermarket in a tin? Everyone knows this soup, but it seems very few know just how simple and cheap it is to make at home. I also can't stress enough that it's quick to prepare and tastes so much better than any version I've ever bought. For the best results use the freshest ingredients you can get hold of, preferably organic vegetables. Don't forget that this soup is easy to freeze, so can easily be cooked ahead of time for dinner parties etc. The quantities shown in this recipe serve 2 as a main meal when served with chunks of fresh crusty bread.
Ingredients
- 4 - 5 Carrots, peeled and diced
- 1 Onion, diced
- 2 medium Potatoes, peeled and diced
- 500ml Vegetable or Chicken stock
- Freshly ground Black pepper
- 1/4 tsp ground Ginger
- 1/4 tsp ground Coriander seeds
- 3 tbsp Fresh coriander leaves, chopped
- 75ml Single cream
Method
- Lightly fry the onion until it has softened.
- Add the stock, vegetables and spices to the onion, and simmer for 15 minutes, or until the potatoes have cooked through.
- Allow the soup to cool slightly, and blend.
- Reheat the soup and serve immediately with the cream swirled on top of the serving dishes.