Carrot, Coriander and Coconut Soup Recipe by Finn Ni Fhaolain
Finn is a marine scientist, an author and foodie, passionate about the environment, low impact travel and how to help people live more sustainably. Finn lives, surfs, works and plays in the little seaside town of Bundoran, Donegal on the wild west coast of Ireland. On her website www.saltwaterstories.me and Instagram page (@salwaterstories.me) she writes about sustainable living and cooking.
Warm comforting soups that can be whipped up in a batch and kept on hand for lunches are a godsend! Carrot soup is a family favourite and is always made with either coriander or almonds. It works really well if you sub the coriander for fresh ginger, but my favourite is this Thai inspired version with coconut, coriander seeds and fresh coriander.
- 6 big carrots – scrubbed but not peeled
- 1 large white onion
- 2 stalks celery – with the stringy bits taken off
- 1 large rooster potato
- Olive oil
- 1 cup fresh coriander leaves or 1 tbsp crushed coriander seeds much nicer if you do this yourself instead of using the powder and a tin of coconut milk
- 1/2 cup 60g of ground almonds instead of the seeds and fresh coriander
- Roughly chop your carrots, potato, onion and celery, big chunks are fine. Crush the coriander seeds using a mortar and pestle. If you don’t have a set, no prob, just put the seeds in a sandwich bag and crush with something heavy e.g. a rolling pin.
- Put a big pot on a medium-high heat. When the pot is hot dry fry your crushed coriander seed. When you’re getting a lovely smell and the coriander has browned a little pop it onto a plate to one side. Put the pot back on the heat and glug in a tablespoon of olive oil. Throw in a piece of onion, if it sizzles the pot is hot! Chuck in all your veg, stir around a bit to coat in oil and pop the coriander back in.
- Now reduce the heat a little, stick on the lid on the pot and leave it there to sweat like a naughty kid outside the principles office. After 10 minutes give it a stir and a check. Let them stew away for about 20 minutes. When the veggies are soft (you can easily slide a knife through them) add your veggie stock and boiling water.
- Take the soup off the heat and blend with a hand blender. Add a tin of coconut milk and put back on the stove if this has reduced the temperature (I don’t like my soup to hot, so I am usually happy with it as is!).
- Top your soup bowls with fresh coriander leaves, a slice of lime. This can also be lovely with a sprinkle of some crushed salted peanuts and bean sprouts.