Carrot and Coriander Soup
Sometimes, the simplest things are the best, and the minimalism in this classic flavour combination is its superpower. This is a BOSH! take on an absolute classic soup flavour combo. To make it that extra bit special, we've loaded the soup with an undercurrent of mellow spice that really complements and elevates the end result.
Serves
Ingredients
For the soup base
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>¾ tsp sweet smoked paprika<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>3 tsp sherry - or 3 tsp cider vinegar, or 1/2 lemon<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>1.8 litre vegetable stock - or water<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> extra virgin olive oil for drizzling<item-todo-done>
For the roasted carrots
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp coriander seeds<item-todo-done><item-todo-done>2 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp peppercorns<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 tbsp maple syrup - or golden syrup <item-todo-done><item-todo-done> pinch of caraway seeds - optional<item-todo-done><item-todo-done>1 ½kg carrots<item-todo-done>
To serve
<item-todo-done> bread for dipping<item-todo-done>
Before you start
Preheat the oven to 180°C l Roasting tin l Large saucepan with a lid l Power or stick blender
Roast the carrots
- Pour the oil for the carrots into the roasting tin
- Put the tin in the hot oven for 5 minutes
- Meanwhile, peel the carrots and cut them into roughly 4cm lengths
- Remove the tin from the oven and add the carrots
- Roast for 30 minutes
- Sprinkle over the spices and syrup and roast for 10 minutes more
Cook the base** **
- Place the saucepan over a medium heat and pour in the oil
- Peel and chop the onions and add them to the hot oil
- Cover and cook for 8 minutes, until softened and lightly golden
- Bash open the garlic and chop the cloves
- Turn the heat to low, add the garlic, mix well, cover and cook for 1 minute
Add the carrots
- Take the carrots out of the oven and add them
- to the pot, scraping in all the spices from the base
- Add the paprika and tomato purée and mix well
- Add the stock or water
- Cover, bring to the boil, then reduce the heat to medium and simmer for 10 minutes
- Take the pan off the heat
- Season and leave to cool to room temperature
Blend the soup
- Separate the coriander leaves and stems
- Finely chop the stems and roughly chop the leaves
- If using a power blender, pour the cooled soup into the blender
- Add the coriander stems and the sherry, cider vinegar or squeeze in the lemon juice
- Blend until smooth
Time to serve** **
- When you’re ready to serve, warm the soup to simmering in
- a saucepan over a medium heat
- Season to taste with salt and pepper, squeeze in a little lemon juice, if using, and drizzle over a little extra- virgin olive oil
- Ladle the soup into bowls, top with the coriander leaves and serve immediately, with bread alongside for dipping