I returned to my old favourite, carrot and coriander soup.

I have made it the same way for years, but this time, I decided to add a couple extra ingredients. Ginger and chilli powder. It really deepened the flavour.

Carrot & Coriander Soup

1 red onion, finely sliced
3 cloves garlic, finely chopped
1cm fresh ginger, peeled and finely chopped
1/2 teaspoon chilli powder
2 tbsp hot water or stock
8 large carrots, diced
3 pints vegetable stock
1 large bunch of fresh coriander, chopped
salt & pepper to taste
2 tbsp cream or yoghurt (optional)

Fry the onion, garlic and ginger, until the onion has softened. Add the chilli powder and 2 tbsp hot water, to stop the chilli powder from sticking to the pan. Add the chopped carrots and cook for 10 minutes. Add the stock and cook for a further 30 minutes. Add the coriander and stir in well. Whizz the soup, season and add the cream.


I can't say how many portions this makes, as Graham always goes back for more, but it does last us for 2 or 3 days. I usually put this one in the fridge to use up instead of freezing it, because I have added cream to it.