Well after my first soup recipe was stupidly easy and so well received, I thought I’d give you guys another taste to try.
Like my Tomato & Roasted Pepper Soup, this one is also very cheap, very easy and very low in calories. I’m no Nigella, but I am starting to feel rather smug that I can now officially create two homemade soups from scratch.
This recipe makes 4 portions, which I usually save for work, as it keeps in the fridge for a few days. It takes between 30-40 minutes from start to blend – what more could you want?!
You will need a hand-blender – I purchased mine from Argos for a bargainous £4.13! You’ll also need a large pan or pot.
Here are the ingredients:
- 1 litre boiling water and 1 stock cube (either chicken or vegetable)
- 1 clove of garlic (or 1 teaspoon of garlic paste)
- 1 red onion
- 1kg of carrots, peeled and chopped
- Ground ginger
- Ground coriander
- Handful of fresh coriander
- Pinch of salt & pepper
- Drizzle of olive oil
- Drizzle the oil into the pan and get it nice and hot – don’t burn it. Chop the onion and add to the pan, remembering to stir so they don’t stick.
- Add the garlic – crush and peel if you are using cloves, just a teaspoon if you use paste.
- Also add a pinch of the ground ginger and the ground coriander and stir until the onions are soft.
- Next add your peeled and diced carrots and stir so all the flavours mix together.
- Now add your salt and pepper.
- Give it all a stir, and after a few minutes, add the stock of your choice.
- By this point it looks like wet slop, but I promise it tastes great!
- Make sure everything is stirred-in nicely, set your timer for 20 minutes and cover. Turn down the heat slightly so it maintains the bubbling, but isn’t going crazy.
- Stir occasionally
- When 20 minutes is up, turn the heat off and stir, then, get your whizzer and whiz ’til your hearts content. I like a thick but smooth soup, so I keep going for a minute or two.
- Once you are at a consistency you like, add the fresh coriander and whiz until its evenly through the soup.
And it’s as easy as that! I let mine cool down and keep it in the fridge, and I generally have it over four or five consecutive days, but I don’t see why you can’t freeze it!
Hope you enjoy my recipe, let us know if you have a go, we would love to hear from you. Or better still, do you have a tastier version for us to try?
– love Carla x