I love making soups – they’re so simple to do and there are unlimited numbers of combinations of flavours and ingredients. Also, most soups keep well in the fridge for a few days and make great healthy snacks and lunches or as a starter for a dinner party – simply warm them up when needed.
We’ve been getting huge bunches of carrots (carrot-tops included) over recent weeks in our veg box so I’ve been basing a lot of our meals around them (sorry G!) Today’s lunch was a very simple carrot and orange soup, which literally took me about twelve minutes from walking through the door to sitting down to eat.
- Bunch of organic carrots – approximately eight, scrubbed, topped and tailed and roughly chopped
- 2 organic oranges
- 2 gloves of garlic – peeled and crushed
- Drizzle of organic sunflower oil
- 5 teaspoons or ground coriander
- 2 pints of vegetable stock (I use Kallo organic stock cubes)
- Sea salt and freshly ground pepper to taste
- Heat the oil in a large saucepan
- Add the ground coriander and garlic together with the carrots
- Sauté for about 3 minutes
- Grate the zest and the juice of the oranges to the pan (I also often add the remaining peel and flesh for additional flavour and then just remove before blending)
- Add the veg stock, bring to the boil and simmer for about 8 minutes to soften the carrots
- Blend and return to the heat (I use a hand-held blender most of the time as it’s much quicker and makes far less washing up!)
- Season to taste and serve