Carrot and coriander soup recipe

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Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian

The next step from your basic vegetable soup is to add fresh herbs for extra flavour, aromatics such as ginger and chilli, and maybe pulses like lentils or chickpeas for body and texture.

Ingredients

Oil for
cooking

1 onion,
diced

2 celery
stalks, diced

1 leek,
sliced

4 carrots,
peeled and diced

1 clove
garlic, crushed

1/2 bunch
coriander

60 ml (1/4
cup) orange juice

1 ltr chicken or vegetable stock

Salt and
freshly ground black pepper

Cream to
taste

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Preparation

Heat a heavy-based saucepan over a medium–high heat. Add a generous splash of oil, then add the onion, celery and leek. Cook for 5–6 minutes, stirring often. Add carrots and garlic and cook for a further 3–4 minutes.

Wash coriander well and chop the roots and stems, reserving the leaves for a garnish. Add coriander to saucepan and cook for 2–3 minutes.

Add orange juice, salt and pepper and enough stock to just cover the vegetables, and bring to the boil. Reduce heat and simmer for 15 minutes, or until carrots are tender.

Remove from heat. Purée the soup using a food processor, then pass through a strainer back into a clean saucepan.

To serve, bring the soup back to the boil, check seasoning, and add cream if desired and coriander leaves to garnish.

Serves 4.

If you enjoyed this Carrot and coriander soup recipe then browse more Modern Australian recipes, soup recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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