Good old carrot and coriander soup: everybody knows this one. I've posted my version of the recipe already, but the present recipe, although similar, is significantly and pleasantly different. Why? Well, the clue is in the title...
This recipe makes a very refreshing summer soup. When I did it, we ate it served with chunks of crusty bread on one of the hottest days of the summer. It was wonderful. It's an easy recipe to do and apart from cooking the carrots (which can be done well beforehand) doesn't take long to prepare.
I mention 'a small red onion' in the list of ingredients. If you don't have a red onion that's okay; just use another kind. But, if you don't have a small onion, red or otherwise, then don't use a whole one for your soup. Too much raw onion will only make chilled onion soup.
Here's a suggestion for the adventurous: how about substituting rosemary for the coriander? I haven't tried this yet myself, but I just know it's going to work.
Ingredients
About 600g of carrots
1 small red onion
1 orange
A bunch of green coriander
2 tablespoons of white balsamic vinegar
2 teaspoons of virgin olive oil
Salt
Put the whole carrots in a pan and cover with water. Bring to the boil and add a little salt, turn the heat down to medium and simmer the carrots for about an hour. Drain the water off and leave them to cool.
Peel and cut up the carrots, put them in a pan and mash well. Add finely chopped onion and coriander along with the juice of the orange (and a wee bit of the grated rind if you wish), the olive oil and the vinegar. Thin the mixture with cold water, salt to taste and put in the fridge for an hour or so to allow the flavours to mingle.
Serve with crusty bread.