Carrot and coriander is a favourite flavour combination of ours and they make a delicious soup together. It’s easy to change up the spices too, to adjust the flavour. You could even make a Mexican version with some Mexican spices.
It seems like the weather is not ready for it to be Spring yet, as we had loads of snow at the weekend and the temperature plummeted. Not that I am complaining, as I LOVE snow, and I love all the delicious food that comes with cold weather days. Soups and stews are where it is at for me, so we made a big batch of this soup at the weekend to warm us up.
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You may have noticed that I am not in Barcelona as I mentioned last week – more on that another time. Whilst I am sad to be missing out on sunshine, getting to spend more time at home with my husband and that cats is never a bad thing. My cats are being extra nice to be at the moment, and I even got a Mother’s Day card from them – my crazy cat lady status is increasing.
I posted a recipe the other week that made the use of frozen food and spoke about the #PowerOfFrozen. For me, the biggest advantage of frozen food is reducing waste, which is our main aim of the year. The food that we waste the most of is herbs and it drives we crazy. We buy a pack of herbs to make a meal with and only use half the pack, and then the other half of the pack sits in the fridge and goes brown. I don’t even want to think of the amount of money we are wasting with all the herbs we are throwing away.
Not any more! When I did my recent shop online with Iceland, I was so happy to see that they sold these little pots of frozen herbs and chillies (another thing we waste too much of). I bought enough to fill up a whole draw in our freezer, so we never run out of herbs, but we don’t have to throw any away either. Not only do they reduce waste, but they are already chopped up too, so you just sprinkle them in to the pan and let it all cook away. The only thing I would change about them is making the pots bigger, or selling them in big bags like Iceland do with their vegetables. This soup recipe makes use of the pot of coriander that you can buy in Iceland.
We are going to be growing carrots in our garden this year, and it they are as successful as last time we grew them then we are going to be making this soup a lot when it comes time to harvest them. Let’s celebrate this soup, as it might be the last soup recipe until winter comes round again.
Ingredients – serves 2:
– 1 tsp olive oil
– 1 onion, diced
– 200g/1.75 cups carrots, peeled and diced
– 2 garlic cloves, crushed
– 1 very small small potato (or half a medium one), peeled and diced
– 700ml/23 fl oz hot water
– 1 tsp cumin
– 4 heaped tablespoons of fresh coriander (plus extra for garnish)
– 2 tbsp Greek yoghurt
1) Heat some oil in a large pan and add the onion, carrots,potato and garlic and cook for 2 minutes.
2) Add the hot water, some salt and pepper, the cumin and coriander and bring to the boil and then gently simmer for 15-20 minutes. Add a little more water if it looks too thick.
3) Using a hand blender or putting it in a jug blender, blend until smooth and pour in bowls, swirl on some Greek yoghurt and sprinkle over some more coriander and serve.
Nutritional Information – Per Person:
Weight Watchers Smart Points: 3
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**This recipe is commissioned by Iceland, however all opinions are my own**