Oh soup, let me count the ways I love thee. Warm, filling, comforting, easy way to pack in veggies for both adults and kiddies, quick to make, frugal…. it’s like a hug in a bowl. This one in particular is a gorgeous example of a soup that’s fresh yet filling with the slight zingy hit from the orange. A staple in our house when I’ve gotten carried away with organic carrots being on sale then wonder what I’m going to use them all for.
Luckily we love all things carrot in our house, especially as they match Coppertop’s hair! Freshly juiced carrot, lemon and ginger is a perfect wake up drink , carrot sticks are a must for houmous-dipping and of course, roasted or glazed with our Sunday vegan roast. I’m making myself hungry again :/
We tend to have soup most days for lunch and Coppertop helps with the prep, she has a special cutter that is sharp enough for hard veg like carrots but keeps her fingers safe ( all supervised of course). I find that she’s more enthusiastic about meals that she’s helped with, not that she needs encouragement for soup like this one.
CARROT, ORANGE & CORIANDER SOUP RECIPE (serves 4)
Ingredients
1 medium onion, finely chopped
4 cups of carrots , roughly chopped
2 medium potatoes, roughly chopped
1/2 cup red lentils
juice and pulp of 1 large orange
4 cups of vegetable stock
1 cup unsweetened almond milk
1/2 tsp ground coriander or 2 tbsp. fresh coriander chopped
Method
If you like you can soften the onion for a few minutes but I tend to just throw everything in the pot to save time! If using the fresh coriander, keep that aside until the end, but the dried coriander can be added at this point. Bring it all to a boil, then lower the heat, cover and simmer for 45 minutes. Let it cool slightly, add the fresh coriander if using and use a stick blender or regular blender to whizz it into a lovely smooth thick soup. Top with a swirl of soy/cashew cream and some coriander to garnish. Simple, quick and hits the spot. Hope you enjoy it too, as always, I’d love to hear your feedback 🙂
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