Carrot soup has been a firm favourite in my family since I was a child. My mum read the recipe in a magazine and changed and tweaked it a bit from the original until it became our version and everyone’s favourite. Over the years my mum’s carrot soup has featured at dinner parties, quick lunches and in a flask and enjoyed on days out.
My dad is an avid barbeque enthusiast and he loves to cook outdoors whatever the weather and occasion. He had a mad idea one year that it would be great to have a barbeque to celebrate Bonfire Night. It was a freezing cold night and we were all in the garden bundled up in huge coats, scarves, hats and gloves watching dad cook sausages. Mum saved the day for us by supplying mugs of steaming hot carrot soup to keep us warm until the sausages were ready and then we were glad to get back indoors!
Since those happy days I’ve made a couple of amendments to mum’s recipe. I now add a clove of garlic and half a teaspoonful of turmeric as they both have very healing properties.
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 clove garlic, finely chopped
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 450g carrots, peeled and sliced
- 1 litre vegetable stock
- Salt and pepper to season to taste
- Handful of fresh coriander, chopped
- Heat the oil in a large saucepan or soup maker and add the onions, garlic, ground coriander and turmeric. Cook gently until the onions are soft and the spices have softened into the onion.
- Add the carrots and the vegetable stock. Bring to the boil and simmer for about 20 minutes or until the carrots are soft. (The timing here will depend on the size of the carrots.)
- Blend until the soup is smooth and then pour into soup bowls.
- Serve with freshly chopped coriander.