Prep time: 10 mins
Cooking time: 45
- 6 medium sized carrots (peeled and roughly chopped)
- 1 medium potato (peeled and roughly chopped)
- 1 bag fresh coriander
- 1 bag fresh chives
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon Marmite
- 1300 ml water
- generous pinch salt and pepper
- Peel and roughly chop the carrots and potato
- In a large saucepan heat the olive oil over a medium / low heat. Add the carrots and brown with the lid on for about 10 mins.
- Remove the coriander leaves from the stalks. Leave the leaves to one side.
- Add the fresh chives, coriander stalks and 100 ml of water. Blend until a green paste forms.
- Add the ground coriander, cumin, salt, pepper and turmeric to the carrots and stir. Cook for 2 mins.
- Add the fresh herb paste to the pan and cook for 2 mins.
- Add the carrot, rest of the water and Marmite to the pan. Bring to the boil and simmer for 30 / 35 mins.
- Blend the soup together using a hand held blender ( caution here don’t make the same mistake I did and decorate the kitchen in soup ! ).
- Add more water if necessary to get the desired consistency.
- Stir through the fresh coriander leaves and add extra salt and pepper if it needs it.
- Serve and enjoy !
An autumn inspired soup with a fresh coriander kick. The fresh herbs here really are the key to this dish, they are so fragrant and tasty they really bring the soup to life. I usually make a big batch at the weekend, so I have a tasty lunch (that is kind to my stomach) on hand whenever I need it. Store in the fridge in an airtight container for 5-6 days, or freeze for 3-4 months. Fresh ingredients = great flavour, it really is that simple.