If I could pick one food I’d eat for the rest of my life, it’s soup! I eat it almost everyday in some variety. So when I went looking for a new one, my Mother-in-Law had the answer: Carrot, Coriander & Ginger soup. It’s a very popular soup in England. In a country where they love their hot foods and warm fire places, they certainly know how to make a good bowl of this stuff. England has a bad reputation for not having a broad variety of good food options, but that’s certainly not the case if you know where to look.
This soup is silky and full of flavor. It won’t disappoint and is begging to have a big loaf of crusty bread dipped in it.
Carrot, Coriander & Ginger Soup
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1-inch piece of ginger, peeled & grated
- 1 medium russet potato
- 1 lb. carrots, washed and sliced
- 1 clove garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 pints (4 cups) bone broth, vegetable or chicken stock
- freshly grated nutmeg, to taste
- salt and freshly ground black pepper, to taste
- 4 tablespoons chopped fresh cilantro for garnish (optional)
- Heat the oil in a large pan, and add the onions, potato, carrots, ginger, and garlic. Sauté for 3-4 minutes, or until they are beginning to soften, but not color.
- Stir in the coriander and turmeric and cook for 1 minute.
- Add the bone broth/stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender.
- Blend the soup with an immersion blender or transfer to a food processor. Add the nutmeg to taste and adjust the seasoning as necessary. Add a sprinkle of cilantro, if desired. Enjoy!
Adapted from: epicurious.com and Jamie Oliver originally