Autumn is my favourite time of year. It invokes fond memories of high school football games, pumpkin carving, warm sweaters, apple cider, falling leaves, crisp mornings, and the smell of cinnamon.
I know you didn’t come here to read about the nostalgia of my childhood, so let’s talk about why you came by here today: soup.
Growing up, I didn’t particularly like soup. Now that I am older (and wiser), and living in a colder climate, soup seems like a must. There is nothing better or more filling than a warm bowl of soup on a cold day.
After moving to England, one of my friends introduced me to Carrot and Coriander soup, and our family fell in love with it immediately. It’s cheap. It’s easy. It’s healthy. It freezes well. What more could you ask for when time AND money are precious things in this graduate wife life?
CARROT AND CORIANDER SOUP (This is my own variation of several recipe attempts)
- Extra virgin olive oil
- 1 medium onion
- 1lb carrots
- 3/4 tsp of ground coriander
- 32 oz of vegetable stock (can use more, if you’d like it a bit more soupy)
- Handful of coriander (the English fancy pants word for cilantro – for you North Americans)
- Salt and pepper to taste
- Cheese (cheddar, gruyere, parmesan etc whatever you like)
Slice carrots and onion, and saute on high for a few minutes until soft. Sprinkle with 3/4 tsp of ground coriander, stirring until carrots and onion are coated. In a separate stock pan, turn vegetable stock on low. Throw carrots and onion into stock, and cover, allowing it to simmer for 30 minutes. Remove cover. Add handful of coriander, salt and pepper. The soup is now ready to be puréed. You can either use a food processor on an immersion blender (I prefer immersion blender). Blend until soup is smooth. Divide soup into bowls (this recipe will serve 4), and sprinkle with cheese. Add a side of warm bread (garlic, french) to complete the meal!
And, as my husband’s French grandfather would say, “bon appétit!”
Here’s to a delicious autumn,