This is a dead easy recipe to make using inexpensive and every-day ingredients, and is exactly the type of meal I crave as we head into the throws of full blown winter.

I consider myself extremely lucky that I get to experience food at the top end of the culinary spectrum on a regular basis. I love eating meals that are inspired, interesting and created by chefs who dedicate their life and career to the craft of cooking. I am frequently spoiled with opportunities that I would not ordinarily have if it wasn’t for Drizzle and Dip.

I do however appreciate basic meals. Food that is inexpensive, simple and nutritious and I’m mad about all kinds of vegetables (except brussels sprouts). Last year I got a bit carried away with the humble beetroot and decided to pickle it, make it into a risotto with barley, roast it with dukkha and add it to a vegetable juice with carrot, apple and ginger.

In this short instructional video on the Woolworths Pantry website you will see Hannah Lewry from Taste magazine make a delectable pie out of another everyday root vegetable, the butternut. Simply covered in phyllo pastry and baked, I love the look of this.

When it comes to carrots I love them roasted or grilled. The heat brings out the sugars in them giving them a delicious taste. I seemed to have a ton of them around after developing a vegetarian burger for a client, so made this soup with the bits and bobs I had lying around.

I added the orange zest which gave this soup a little wake up call, but you could leave this out.

  • 1 cup of chopped onions
  • 1 celery stalk chopped
  • olive oil to cook
  • 3 cups of grated carrots
  • 1T chopped parsley
  • 3 cups of vegetable stock (or chicken stock)
  • 1T chopped fresh coriander
  • 1/2 t dried coriander
  • 3/4 t cumin
  • zest of 1/4 – 1/2 an orange
  • salt and pepper to taste
  • cream to garnish (optional)
  • extra chopped coriander to garnish optional

Heat olive oil in a large pot and fry the onions and celery until soft. Add the grated carrot and cook until the carrots soften. Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes. Allow to cool slightly and then using a stick immersion blender, process the soup until smooth. Adjust the seasoning (it needs a fair amount of salt), add the zest and serve with a swirl of fresh cream and a sprinkle of chopped coriander.

Like with all soup, its just not he same without warm crusty bread or toast served on the side for dunking.

15 Comments

  1. Ive recently found this page and am hooked. loving the simple veggies. Made the pumpkin pancake, cauliflower couscous and now this soup is on the menu too.

    Dried coriander… Thats the ground seeds, right?

  2. That soup looks delicious! Carrot and coriander is such a great combination 🙂

  3. Pingback: carrot and coriander soup with a dash of cumin and orange |

  4. I accidentally poured far too much pepper in this soup ! Too bad, it would have been delicious. Even with the pepper overload it was good. Will make it again, thank you!

  5. Sam

    HI Caroline, I hate it when that happens, and glad you liked it though. Its such a good economical meal.
    Sam

  6. Thank you!
    I added cashews for some creaminess and this was divine!

  7. Frank Mosher

    From another British colony, (Canada) I just looked up your recipe, and the timing is perfect! Garden full of carrots which must be picked, always Cumin and Coriander in this house, and ironically, we do have one orange! Wow! Going to lay your recipe on our very fussy-eating neighbours this weekend! I’m certain they have never had anything close to it! LOL. Luv ’em just the same. Thank you!

  8. Sam

    Thanks for the comment Frank – that is one of my favorite soups actually. I love how a humble carrot can be turned into something so delicious. Let me know how it goes.

  9. Pingback: Warming Winter Soups | Favorite Food RecipesFavorite Food Recipes

  10. Ash from Detroit

    I have made this soup twice in three days. The first time, I ate three servings, it was so good! The second time I managed to make it even healthier by eliminating the oil. Thank you for a simple and delicious recipe that I intend to make for years to come. (PS: as far as the spices go, I have used the roasted versions of both the coriander and cumin. Also, don’t be shy if you enjoy garlic…it’s never steered me wrong!)

  11. Sam

    Hi Ash – thanks so much for the lovely note, Im so pleased you liked the soup. I remember when I made it it kind of knocked my socks off too. There I was trying to get rid of a few carrots and the outcome was a lot better than I could have expected. I have been meaning to make it again sometime.

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