Carrot and Coriander Soup Recipe

There's nothing better than coming home to freshly prepared soup as the cold weather draws in. Here's my really simple recipe for Carrot and Coriander Soup - perfect for freezing.

1. Peel the Onion and Garlic and roughly chop. Then heat some Oil in a saucepan and fry the Onion and Garlic 5 minutes.
2. Meanwhile, prepare the Carrots by chopping each end off, peeling, then roughly chopping.
3. Once the Onion and Garlic have finished frying, throw in the Carrots along with the crumbled Stock Cube, Cumin and tear in half of the Coriander.
4. Stir everything together then top up the contents of the pan with boiling water until everything is just about covered. Bring the pan to simmering point and leave for 10 minutes.
5. After 10 minutes, ladle the contents of the pan into a jug suitable to use with a hand blender. Then blend everything to your desired consistency.
6. If you find the soup is too thick, stir in some boiling water.
7. Season the soup with Salt and Pepper and garnish with the rest of the Coriander, then serve.

Check out the cooking video below, and for some more winter warmers, see my Butternut Squash Soup and Irish Stew Recipe.