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Hairy Bikers Carrot And Coriander Soup

Hairy Bikers Carrot And Coriander Soup
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A velvety smooth soup with the sweet earthiness of carrots and the aromatic punch of fresh coriander. This British classic is lightly spiced with coriander seeds, offering a comforting and flavorful dish that is both nourishing and easy to prepare.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and chopped into 1/2-inch pieces
  • 1 tsp coriander seeds, lightly crushed
  • 4 cups low-sodium vegetable stock
  • 1/2 cup fresh coriander (cilantro) leaves and stems, chopped
  • 1 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup full-fat Greek yogurt, for garnish (optional)

Instructions

  1. Prepare all vegetables and herbs: Peel and finely dice the onion to ensure even cooking and a smooth texture in the soup. Mince the garlic cloves and chop the carrots into uniform 1/2-inch pieces; this promotes consistent tenderness during simmering. Roughly chop the fresh coriander, separating stems from leaves if desired for garnish, and lightly crush the coriander seeds using a mortar and pestle or the back of a knife to release their aroma.
  2. Heat the oil: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and heat until it shimmers, which takes about 1-2 minutes; a heavy pot distributes heat evenly to prevent hot spots and burning. Avoid using high heat here, as overheating the oil can impart a bitter flavor to the soup.
  3. Sauté the onion: Add the diced onion to the hot oil and cook, stirring occasionally with a wooden spoon, until soft and translucent, about 5-7 minutes. Keep the heat at medium to prevent browning, which would add a caramelized note that can overpower the soup’s delicate sweetness. Stirring regularly ensures even cooking without sticking.
  4. Add aromatics: Stir in the minced garlic and crushed coriander seeds, cooking for 1 minute until fragrant. Constant stirring is key to prevent the garlic from burning, which can create bitterness. The coriander seeds will toast slightly, enhancing their warm, citrusy flavor in the soup base.
  5. Incorporate carrots: Add the chopped carrots to the pot and stir to coat them thoroughly with the oil and aromatics. Cook for 2-3 minutes over medium heat to lightly sweat the carrots, which helps break down their cell walls and develop natural sweetness. Avoid browning the carrots to maintain a bright color and mild flavor.
  6. Add liquid and bring to a simmer: Pour in the vegetable stock, ensuring it covers the carrots completely; add a splash of water if needed. Increase the heat to high and bring to a boil, then reduce the heat to low and cover the pot with a lid slightly ajar to prevent overflow. Simmering on low heat allows flavors to meld gently without reducing the stock too quickly.
  7. Simmer until carrots are tender: Let the soup simmer for 20-25 minutes, or until the carrots are easily pierced with a fork. Check occasionally and stir to prevent sticking, adjusting the heat if necessary to maintain a gentle bubble. The carrots should be soft but not mushy, ensuring a smooth blend later.
  8. Add fresh coriander and blend: Remove the pot from heat and stir in the chopped fresh coriander. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 1-2 minutes. For a countertop blender, work in batches and vent the lid to avoid pressure buildup from hot liquid, blending until velvety.
  9. Season to taste: Taste the blended soup and season with kosher salt and black pepper, starting with the measured amounts and adjusting as needed. If the soup is too thick, add a splash of water or stock to reach your desired consistency. Proper seasoning balances the sweetness of the carrots with the herbaceous coriander.
  10. Serve and garnish: Ladle the hot soup into bowls and garnish each serving with a dollop of full-fat Greek yogurt or a drizzle of heavy cream if desired. Sprinkle with extra chopped coriander leaves for freshness and color, serving immediately for the best flavor and texture.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 3 days. Freezing: Freeze in portion-sized containers for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: Warm on the stovetop over medium heat, stirring occasionally, until hot (about 5-7 minutes), or microwave in 30-second intervals, stirring between, until heated through. Avoid boiling to prevent separation.

Nutrition

Keywords: carrot and coriander soup, hairy bikers soup, British soup, vegetarian soup, creamy carrot soup, coriander soup recipe, easy soup recipe, healthy soup, stovetop soup, weeknight dinner, comfort food, carrot soup

Find it online: https://britishrecipes.uk/hairy-bikers-carrot-and-coriander-soup/