Carrot & Coriander Soup

A British Classic – Perfect for a Cozy Fall Day

Prep & Cooking: 45 mins
Serves: 6-8

​Main Ingredients:

• 5-6 medium carrots, diced (approximately 4 cups)
• 1 large onion, diced (approximately 1 cup)
• 1 apple, peeled and diced – use what you have, the more flavourful the better, I chose a Gala apple
• 1 large potato, peeled and diced
• 1-2 tbsp olive oil
• 2 cloves garlic, chopped finely (approximately 2-3 tsp, add more if you’d like!) or 1-1/2 tsp powdered garlic
• 1-2 tablespoons white wine vinegar
• 4 cups of vegetable broth

 
Herbs & Spices:

• 1-2 tsp ground coriander
• Pinch or two of smoked paprika
• ½ cup fresh cilantro (aka coriander), chopped – reserve some leaves for garnish
• Salt & Pepper to taste

Method:
In a large pot over medium heat, sauté chopped onion and garlic in oil until translucent; about 5 minutes. Add carrots and continue to sauté for an additional few minutes to give the carrots a head start. Add vinegar to de-glaze the pot. Follow with chopped potatoes and apple, and cover with 4 cups of vegetable stock. Bring contents to a boil over medium-high heat and reduce to medium. Continue simmering for 15-20 minutes until the carrots are soft enough to slice easily with a fork or knife.

Remove the soup from the heat and blend. You can do this using a hand-held immersion blender or using a traditional blender. Blend until smooth and no lumps remain, unless you like lumps, in which case blend less. When the soup is blended, return to the pot and add chopped fresh cilantro (coriander), ground coriander, paprika, and salt & pepper. Warm through over medium heat.
Garnish with a swirl of non-dairy cream and a few sprinkles of chopped cilantro (coriander) leaves.

This soup keeps in a sealed container for up to a week in the refrigerator or for a couple of months in the freezer.