Carrot and coriander soup
Homemade soups have become a passion of mine over the last few years. Every winter I love trying out new recipes with whatever seasonal vegetables I can get my hands on. And I often add chickpeas or lentils for extra texture and protein.
I use a hand blender to blend up the carrots once they are soft, as it allows for a more chunkier textured soup, but feel free to use a food processor if you prefer your soup with a smoother finish.
I like to serve this soup with a piece of warm crusty bread.
8-9 carrots (peeled and chopped)
1 tsp ground coriander
1 can chickpeas
100ml vegetable stock
1 small red chilli deseeded and chopped (optional)
Fresh coriander for garnish
Place the chopped carrots in a large pan and fill with enough water to cover them, topping up with the vegetable stock. Bring to the boil and then simmer on a medium to high heat until the carrots are very soft.
Using a hand-blender, (or transfer to a food processor) blend the mixture until smooth.
Transfer back to the pan, add the ground coriander, salt and pepper to taste, and chickpeas. Add the red chilli if you like your soup with an extra kick (optional).
Stir through on a low heat. Serve in a bowl with a garnish of chopped fresh coriander, and a side of crusty bread.