Chantenay Carrot & Coriander Soup
If food could hug, this would be it...
There's nothing like a bowl of hot soup and crusty French bread on a cold day to warm you all the way to your heart.
My favourite recipe for this classic winter warmer uses French Chantenay carrots (from the Loire) which are especially sweet and flavoursome. There's no need to peel them, unless you want to.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 medium potato, chopped
- 500g Chantenay carrots, washed and roughly chopped
- 1.2L vegetable or chicken stock
- A handful of coriander (about ½ a supermarket packet, or a fresh handful from the windowsill)
Method
- STEP 1
Heat 1 tbsp vegetable oil in a large, add 1 chopped onion, then fry for 5 mins until softened. Add the chopped garlic and fry for a further 2 mins
- STEP 2
Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- STEP 3
Add the 500g of chopped Chantenay carrots and 1.2L vegetable or chicken stock, bring to the boil, then reduce the heat.
- STEP 4
Cover and cook for 20 mins until the carrots are tender.
- STEP 5
Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Serve with a fresh coriander garnish and stacks of sliced & buttered French baguette.
