Vegan Carrot and Coriander Soup
Some vegan goodness for you here
I love a good soup. Creamy, indulgent and nutritious is my kinda thing. And you know what vegetable make all soups better? Carrots. They bring a sweetness to the table that all other veggies seem to lack … except maybe parsnips. So it’s no surprise that a carrot soup was going to feature here at some point – especially when it’s paired with fresh coriander.
Something about this flavour combination just gets me in the mood for both spring and autumn. Maybe it’s the colour of the soup that draws me to autumn, but the flavour that reminds me of spring … Hm. I’m not sure. Anyways, this carrot and coriander soup is good at any time of year. Oh, and did I mention? It’s vegan! Better for you, better for the animals and the planet too.
Recipe / serves 3
Ingredients
1 tsp coconut oil
40g white/brown onion, but shallots also work well
1/2 tsp ground coriander
225g carrots
180g potato
10g fresh coriander
200ml coconut milk
200ml boiling water
Salt and freshly ground black pepper
Optional: splash of lemon juice, red pepper flakes, toasted sunflower seeds
Method
Slice the onion thinly, and chop the potatoes and carrots into similar sized chunks.
Heat a pot over a medium heat, then add the coconut oil. When it's melted, add the onion with a pinch of salt and sweat for 3-5 minutes until softened and lightly translucent. Add the dried coriander, and a teaspoon of water and give it a stir.
Add the carrots and potatoes, and mix them with the onions and coriander. Then add the boiling water, coconut milk and fresh coriander. Bring to a boil, stirring continuously, then reduce to a low-medium heat and simmer for about 20 minutes, until the vegetables are easily pierced with a fork.
Transfer the soup to a heat-proof blender and blend up the soup. Once it's at the consistency you like, taste for seasonings. Add salt, freshly ground black pepper and maybe a splash of lemon juice and give it another blend. Keep adjusting until it suits your taste.
Serve with some red pepper flakes, fresh coriander leaves and toasted sunflower seeds, and enjoy!
Notes
Sweating
When I use the term 'sweating', I mean adding a lid to the pot to allow the steam to get trapped, and giving the contents a stir every 30 seconds or so. This will allow the onions to be fried and steamed at the same time, and will also prevent them from browning. Adding a pinch of salt allows the onions to release water, which also helps. You can always add a splash of water in the case the onions do start to brown!
Consistency
This recipe will give you a thick soup consistency, but if you want it to be a little thinner, just add a little boiling water when you're blending it until it gets to the consistency you want.
Storage
This soup will keep for 3 days in the fridge, or for 3 months in the freezer.