CARROT SOUP

I live on good soup, not on fine words. - Moliere

Sometimes we sin but this soup is a little pot of carrot virtue filled with warm, carroty, low calorie goodness. Drink it and watch a little halo form over your head.

When putting this together this kind of soup remember that making it is a very inexact science. Consider this recipe a very broad guideline to work within - add the ingredients and seasonings as you like, just remember to taste often to make sure you get it right.

What you’ll need: 

3 – 5 carrots (chopped roughly)

1 bunch coriander leaves (optional)

2 – 3 tablespoons butter

2 onions (sliced)

6 – 8 cloves garlic (crushed)

2 – 4 bay leaves

Black pepper

Salt

How to:

1. Chop up your coriander leaves finally and keep the leftover stems.

2. In a deep pan, melt the butter, then add bay leaves (wait for a minute), onions (wait for a couple of minutes) and then pop in the crushed garlic. Stir the mixture till the onions start to become translucent.

3. Add carrots, coriander stems and about 5 cups of water and let the mixture bubble.

4. Once the carrots are cooked, throw out the bay leaves floating in the pan and scoop the carrot onion mixture out and blend it in a mixer till it’s a fine puree. In the mean time heat the left over stock in your pan so it reduces slightly.

5. Strain the puree into a container and then add stock till you reach the texture and consistency you want. Pop back on the stove, add salt, pepper and red chilli powder if you like spice.

6. I have my soup plain but if serving to guests, add coriander leaves as a garnish.

 Foodnote:

If you're not very excited by the thought of the coriander, you could replace it with any favourite herb - consider basil, oregano or rosemary?