I am aware that it is Monday. But it is a Bank Holiday Monday, so it kind of counts as a Sunday. At least, we’re in work tomorrow, so soup is appropriate.
It looked to be quite a pleasant day outside today. After a few hours of playing in the sandpit, chasing footballs, having jumping competitions and chasing the neighbour’s cat with Ben, I realised that it was actually quite chilly. I also realised, when I turned my attention to lunch, that we had a surplus of carrots in our fridge.
We also have a lot of potatoes that need to be used up. This recipe hasn’t really helped that much with the potato situation, but the carrots are definitely looking more manageable.
One thing I’m pleased with in this soup is that it doesn’t require fresh herbs. Of course, if you have some fresh coriander growing on your windowsill, it would be lovely. Parsley would also work well. But I had basil and mint, and I didn’t think they would go, somehow. The cumin and dried coriander work really well.
- 1 tbsp olive oil
- 1 onion
- 1 clove garlic
- 500g carrots
- 1 large potato
- 1 tsp ground coriander
- 2 tsp cumin seeds
- 750ml vegetable stock
- Finely chop the onion and garlic. Heat the oil in a large saucepan and fry for 5 minutes until soft.
- Dice the potato and carrots. Add to the onion mixture and fry for 1 minute.
- Add the spices and stir well.
- Make up the vegetable stock and add to the saucepan. Bring to the boil.
- Turn the heat down and simmer for 20 minutes until all the vegetables are tender.
- Using either a stick or jug blender, blend half the soup until smooth.
- Season to taste. Ben liked this with a spoonful of natural yoghurt stirred through.