Richly nutritious and healthy soup for lunch or dinner, starter or main – this is a simple soup that can be vegetarian friendly and even freeze-able for use at a later date. I know a lot of kids who love the sweet flavour that carrots provide when cooked in a decent stock and along with stack of croutons, it’s a fantastic and tasty way to serve up a vitamin boost for the little ones too.
1 tbsp. olive oil
1 large onions (chopped)
6 large carrots (chopped)
1 cloves garlic (chopped)
1 pt. good chicken or vegetable stock
1 bunch chopped fresh coriander (cilantro)
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup single cream (optional)
Throw the carrots, onion and garlic into a large pan with a dash of olive oil and fry until the vegetables begin to soften. Once soft, add in the stock and simmer until the carrots are tender – the smaller the pieces the faster this will take. Add the chopped coriander, leaving aside a handful for garnishing later. Allow for cooling briefly before blending. Sieve for a smooth velvety finish.
Reheat to a serving temperature, season with salt and pepper and finally, if you’re using it, stir in the cream.
Serve with a side of warm crispy ciabatta and a final garnish of coriander – and a splash of Tabasco sauce if you are feeling reckless.