Carrot Soup

One of my favourite light lunches is a bowl of soup with a slice of buttered toast. When I was a kid, I used to eat gallons of soup whenever my mum made it; I think she despaired of it a bit.

As we had carrots in our vegetable box but didn’t have any plans for them over the next few days, we made them into carrot and coriander soup. We didn’t follow any recipe, just fried some crushed coriander seeds, then sweated a finely chopped onion before adding chopped carrots, chopped coriander leaves and stalks and vegetable stock, cooking until the carrots were soft and then pureeing it with a stick blender before seasoning with salt and pepper.

If we made it again, I’d put the coriander stalks in near the beginning as we did this time, but keep the leaves (or at least some of the leaves) until near the end to give a fresh coriander flavour to it.