Carrot & Coriander Soup - Kitchen Garden Magazine

A classic way to use up some of your seasonal carrots. Enjoy the fresh taste of this easy soup.

SERVES 4

Preparation time: 10 minutes

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Cooking time: 20 minutes

• 1 tbsp olive oil

• 1 large onion, chopped

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• 2 tsp ground coriander

• 1 potato, peeled and diced

• 50g (2oz) red lentils

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• 450g (15oz) carrots, peeled and chopped

• 1.3 litres vegetable or chicken stock

• Handful fresh coriander

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1. Heat the olive oil in a large pan and add the onion, and sauté together with the ground coriander for 5 minutes until softened.

2. Add the fresh coriander, carrots and potato, then cook for 1 minute.

3. Now add the stock and lentils, bring to the boil, then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.

4. Using a stick blender, blend until smooth. Then season to taste. Serve.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.