This is a perennial favourite come festival time, and it’s easy to understand why. Not so thinned with stock as to drown out the other flavours, but zinging with the fresh coriander flavour that comes from adding it only at the last moment.
This recipe comes from the award-winning Kettlewell Hostel. Owner Saul has contributed several of his much-loved soup recipes, which you can find served there even when the festival isn’t in full swing.
If you do make some of our recipes, please do take photos and share them on social media with the hashtag #kettlewellscarecrows – we’d love to see how you get on!
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Notes from Saul at Kettlewell Hostel:
"Often carrot and coriander is seen as an easy option - cheap and easy to make - which it is, however I find a lot of carrot and coriander soup recipes a little thin, often too much stock, not enough coriander.
"This recipe uses dried coriander whilst cooking and then you add loads (and loads) of fresh coriander right at the end, whilst it is cool, just before you blend it.
"If you are making the soup for immediate consumption, there is no need to cool it before adding the coriander, just chuck it in and blend away, but if you are making a bigger batch to freeze some, by allowing it to cool, it prevents the coriander from cooking helping it keep the vibrant colour.
"If should still be orange but with plenty of fresh green coriander in there. If you don't like coriander, this might be a bit much, but it feels very good for you to have so much greenery in it."
- 1 tbsp vegetable oil
- 2 brown onion, diced
- 450g/1lb carrots, chopped
- 2 tsp ground coriander
- 1 litre vegetable bouillon
- 2 large bunches fresh coriander, roughly chopped (save a few nice leaves to put on top when you serve it)
- Freshly ground black pepper to taste
- Heat the oil in a large pan and add the onions. Cook for 3-4 minutes until starting to soften, avoiding colour if possible.
- Stir in the ground coriander and season well with black pepper. Cook for 1 minute.
- Add the vegetable stock and bring to the boil.
- Add the chopped carrots and simmer until the carrots are tender, then allow to cool.
- Stir in the fresh chopped coriander. Whizz with a hand blender or in a stand blender until smooth.
- You can add more stock at this point if it is not liquid enough. Taste and add a couple of grinds of pepper if needed. It shouldn't need salt if you’ve used stock cubes, so hold off on that until you’ve checked your seasoning.
- Reheat in a clean pan.
- Serve with a couple of fresh leaves on the top of each bowl to make them
Serve with crusty bread and butter, or toast is nice too, actually – doorstep ‘soldiers’ spread thinly with garlic butter are a real treat with this.
Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 156mgCarbohydrates: 17gFiber: 6gSugar: 7gProtein: 3g
Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.