Carrot and Coriander Soup - Wonderful and Warming

I always like to saute the vegetables first in a little olive oil as this is such a low calorie recipe. It basically gives it a little creaminess and substance. If you don't like olive oil you can use butter or sunflower oil, but nothing too strongly flavoured. I peel about 5-6 medium size carrots, then roughly chop, then peel and chop a small onion - not too big because the carrot flavour is the most important. Too this I add about a tablespoon of coriander seeds, you could roast them and crush in a pestle and mortar, but I find this is a step that isn't really necessary if you do the sauteing and whizz the vegetables later! Saute these until the onion is transparent, keep the heat low because you don't want to burn anything.

Add about a pint and a half of boiling water to the carrots, onions and coriander seeds. To this, add about 2 tablespoons of red lentils and some freshly ground black pepper. This is the process that is going to make your soup so it is important to get it right. Put on a low to medium heat setting, cover with a tight fitting lid, and boil until the carrots are soft and the lentils have dissolved. Don't add salt, as the lentils won't dissolve so easily.  You can really speed up softening the carrots by putting the lid on as it acts a bit like a pressure cooker. Keep an eye on the heat to avoid boiling dry. Check occasionally and stir to make sure nothing is sticking or burning.

You can see the change in colour, the water has dissolved the lentils and taken on the vitamins from the carrots. At this stage I add a little cool water, then liquidize in a food processor. Meanwhile I add a Knorr vegetable stock pot to another pint of water in the original pan add dissolve it over a low heat. This is because adding the stock to the thick soup base impedes the stock dissolving. I did it once and discovered an interesting lump in my bowl! 

Once dissolved, add the now liquidized carrot mix, add 2 cups of pre-cooked butterbeans, some chopped vine tomatoes and a little fresh coriander to taste. I usually chop the stems and reserve the leaves for garnishing. If you love coriander you can add more, but I don't want to swamp the carrots too much.

As a starter this would be fine and serve about 4 people; but I usually serve it as a main course for two, so I add a handful of frozen sweetcorn and a handful of frozen mixed veggies for a little colour and to make it more hearty! bring it gently back to the boil, then simmer for about 10 minutes. You will need to stir fairly constantly as it it now likely to stick and burn!

I usually serve my carrot and coriander soup as shown, I add a couple of spoons of creme fraiche to the middle - or plain low fat yogurt if I am on a diet - and I sprinkle a few tasty coriander leaves on the top. It is lovely to slowly stir the creme fraiche into a swirl, or simply leave it in the center for an island of creaminess!

My carrot and coariander soup is a lacto-vegetarian recipe, but it can be adapted to vegan by omitting the creme fraiche or you can use a chicken stock if not vegetarian. If you have a problem with lactose, avoid the creme fraiche obviously. Adding the sweetcorn will balance the proteins anyway if you are vegan. If you are allergic to all nightshades (I am not fortunately!) try substituting a little chopped orange instead of the tomatoes. Some people like to add chopped root ginger, I have never tried this, but it sounds nice!

It is lovely served with a couple of toasted and buttered mini naan breads, but if you are avoiding gluten you could try a few vegetable crisps or parmesan crisps on the side though. Nigel Slater does these by pouring parmesan into roundlets in a non-stick pan on low heat. When the cheese has melted and started to cook, flip them over and slow cook until crisp. There is nothing to stop you serving this with garlic bread, french bread, croutons or anyway you prefer!

Leek and Sweet Potato Soup
My recipe written especially for potato allergy sufferers like myself! This vegetarian, potato free soup is based on the classic leek and potato soup, but works really well!

Information about Potato Allergy
Chefs hate me, because I am always quizzing them. Does it have potato? Can you serve it without the potato? There are some medical professionals who STILL refuse to acknowledge potato allergy exists, but it does and it is real. After all how can people possibly be allergic to strawberries or nuts? Potatoes are not completely innocent you know ;)

Gluten Free Cheesecake Brownies
My friend is gluten intolerant and makes these - they are yummy!