We had the remains of a bunch of coriander, a boatload of carrots and some fresh chicken stock made from the remains of the Sunday roast yesterday, so the obvious way to use the stock was to make some carrot and coriander soup. We like to use every bit of the sunday roast chicken up and we thought this week this would make a nice change.
- a knob of butter,
- 1 onion, finely chopped,
- 450g/1lb carrots, washed and diced,
- 1 clove of garlic, crushed,
- 1 tsp ground coriander,
- 1.2 ltr / 2 pints chicken stock (you could use vegetable stock),
- a good handful of chopped fresh coriander,
- squeeze of fresh lemon juice,
- freshly grated nutmeg to taste,
- salt and black pepper (freshly ground) to taste,
- single cream to serve with a couple of leaves of coriander
You need to have your stock ready before you start, you could use a bought stock cube if you so wish, or make up some vegetable stock if you want a totally veggie version. We had a chicken carcass to use us and wanted to make some chicken stock for ours.
Having got your stock ready, melt your butter in a large heavy based pan, add your onions, carrots and garlic and saute until they begin to soften. Then stir in your seasoning and the ground coriander and cook for a moment before adding the stock.
Bring the pan to the boil now, then cover and simmer the soup until the carrots are tender, which should take about 20 minutes.
At this point add your fresh coriander and either use a hand blender to transfer your soup to a food processor and blend it. Add the lemon juice and enough nutmeg to taste, adjusting the seasoning if needed.
Reheat in the pan so that its properly warmed through without boiling and serve.
Nice served with a swirl of fresh cream, freshly grated black pepper and home-made bread for a good lunch or even as a starter.