When out of the UK for a few years, I was missing those wonderful Covent Garden soups, especially my favourite – carrot and coriander. So after a fruitless search to uncover them on the supermarket shelves, I decided to get making my own version which I call comforting carrot, coriander and cumin soup, and I’m so glad I did. I like the alliteration, but the flavour’s even better, because nothing beats fresh home-made soup!  Carrots are a delicious root vegetable packed with carotene, which the body converts to vitamin A.
I’ve given this traditional recipe a little extra kick with the addition of cumin. I like to make mine pretty intense for extra comfort, but you can vary the amount to your own taste. I’ve kept the cumin content moderate in this recipe for you, so add or take away as you wish.
What you need:
What you do:
20 minutes to prepare – 20-30 minutes to cook
Makes 4 servings
Note: In general, carrot and coriander make for a great combination in soups. If you want to add a bit more protein, try this bacon, carrot, butter bean and coriander soup. It’s a bit heartier, so keep it in mind if you are quite hungry.
Tags: Carrot and Coriander soup, carrots, coriander, cumin, olive oil, onions, seasonal, vegetable stock
[…] Traditionally, kanji is made with black carrots, which are found in northern India in the winter. However, since black carrots are hard to find in the West, you can use regular orange carrots for this Carrot Kanji drink, and it will still have its distinctive flavour. (For a warm treat, I recommend this comforting carrot, coriander and cumin soup.) […]
Love the alliteration!