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Carrot and Coriander Soup

Soup is one of life’s nurturers; it both sustains and comforts, warming one in body and soul, whatever the weather. For me, the best soups are the simplest: take some good-quality ingredients and cook them together slowly and you can’t go wrong. This wonderfully vibrant soup is just the thing for a spring lunch; fruity and fragrant, and served with a slice of my Quinoa Bread, it will brighten up any day.

Serves 4–6

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1½ tbsp olive oil

1 large onion

1 potato (unpeeled)

700g/1½lb carrots

1.2 litres/2 pints vegetable stock

A bunch of coriander

Juice of ½ orange

Sea salt and freshly ground black pepper

Pour the olive oil into a large saucepan and place over a medium heat. Roughly chop the onion and add to the oil, cover with a lid and allow it to sweat for 4–5 minutes or until softened and beginning to turn translucent.

Chop the potato into 1cm/½in cubes and add to the onion. Cover again with the lid and cook for around 5 minutes, stirring frequently, until the potato has taken on a light sheen and is slightly softened.

Halve the carrots lengthways and chop into half-moon segments, then add to the potato and onion, season with salt and pepper and leave to cook for about 15 minutes, covered but stirring frequently, until the carrots and potato are tender.

Add the stock to the vegetables and bring to the boil, then reduce the heat to low and leave to simmer for 10 minutes.

Remove the soup from the heat and allow to cool down slightly. Finely chop the coriander and add it, along with the orange juice, to the soup. Using a hand-held blender or food processor, blitz the soup until smooth and velvety. Season with salt and pepper to taste, then heat through to serve.