- 6 big carrots, scrubbed but not peeled
- 1 large white onion
- 2 stalks celery
- 1 large rooster potato
- Olive oil
- 1 cup fresh coriander leaves or 1 tbsp crushed coriander seeds
- Tin of coconut milk
- Roughly chop your carrots, potato, onion and celery, big chunks are fine. Crush the coriander seeds using a mortar and pestle. If you don't have a set, no problem, just put the seeds in a sandwich bag and crush with something heavy such as a rolling pin.
- Put a big pot on a medium-high heat. When the pot is hot dry fry your crushed coriander seed. When you're getting a lovely smell and the coriander has browned a little, pop it onto a plate to one side. Put the pot back on the heat and glug in a tablespoon of olive oil. Throw in a piece of onion, if it sizzles the pot is hot! Chuck in all your veg, stir around a bit to coat in oil and pop the coriander back in.
- Now reduce the heat a little, stick on the lid on the pot and leave it there to sweat. After 10 minutes give it a stir and a check. Let them stew away for about 20 minutes. When the veggies are soft (you can easily slide a knife through them) add your stock and boiling water.
- Take the soup off the heat and blend with a hand blender. Add a tin of coconut milk and put back on the stove if this has reduced the temperature.
- To serve, top your soup bowls with fresh coriander leaves, a slice of lime. This can also be lovely with a sprinkle of some crushed salted peanuts and bean sprouts.
Recipe courtesy of Finn Ni Fhaolain
For more warming soup recipes, click here.
Not a fan of coriander? Swap it out for 60g ground almonds.