I suppose I should start off by saying happy New Year! I hope you all had lovely Christmases and are thoroughly rested. I’m definitely not, I had quite a lot of late nights, three Christmas dinners (not all in one day), lots of traveling and a fair bit of drinking and I’m feeling rather worn out! I did take a bit of a break from the Internet over Christmas which was quite refreshing, but it is also nice to be back.
I don’t really do New Years resolutions but I do have a few goals for the year; firstly I want to get on with decorating our house; we completed the purchase in September, got one room decorated immediately and since then have done absolutely nothing with it apart from create a mess. We don’t have much budget to do it with so it is going to take some time but it really needs sorting (my priority is unsurprisingly the kitchen). Secondly I want to work on growing and monetising the blog; it is a slow process and hard work but so rewarding and I want to thank all of my readers for helping me along the way. Thirdly, my fiance and I have been engaged for five years and together for eleven and we have yet to plan a wedding. Lack of finance is a factor, but we are also just both useless at planning or organising anything so if you have any tips for cheap, simple weddings that would be much appreciated!
On to the soup, I eat a lot of soups and stews year round but particularly in the winter, and carrot and coriander is one of my all time favourites. It is so filling and warming but is also incredibly healthy and really quick and simple to make. I like to cook a big batch and keep it in the fridge to have as a quick, healthy lunch with buttered toast. I actually photographed the soup ages ago and never got round to posting it, but now seems like a good time to do so what with it being January and people resolving to eat more healthily; for Winter dieting soup is definitely your friend!
Carrot And Coriander Soup
- 2 tbsp olive oil
- 1 large onion diced
- 4 cloves garlic crushed
- 2 tsp ground coriander
- 750 g (26oz) carrots diced
- 1 large potato (about 450g/16oz) peeled and diced
- 1.2 litres (5 cups) vegetable stock
- 200 ml (1/2 + 1/3 cup) milk
- handful fresh coriander (about 1/2 a 25g packet)
- salt and pepper
Heat the oil in a large pan and add the onion, saute for about 10 minutes until soft. Stir in the garlic and ground coriander and cook for another 2 minutes.
Add the carrots, potato and vegetable stock. Bring up to the boil then turn down to a simmer and cook for about 25 minutes until the carrots and potato are soft.
Remove from the heat and add the milk and coriander. Use a stick blender to blend the soup until smooth. Season to taste with salt and pepper and serve.