Carrot Gold Soup
A tasty soup which goes down well in all seasons. It's extremely quick, easy and economical to make.
Ingredients
Serves: 6
- 9 small or 4 large carrots, diced
- 1 large onion, chopped
- 2 vegetable stock cubes
- 1 bunch fresh coriander, or to taste
- 2 cloves garlic
- 2 teaspoons turmeric
- 1.2L cold water
Directions
Preparation:5min ›
Cook:1hour ›
Extra time:5min ›
Ready in:1hour10min
- Put all the ingredients apart from the coriander in a large pan and bring to boil. Simmer for one hour stirring occasionally.
- Add finely chopped coriander and cook for a further 10 minutes
- Cool and then liquidise.
Tip
Do not liquidise to the point of puree. It looks more appealing if some of the vegetable texture is kept in the soup
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
Great easy to make and tasted good. Used up my old carrots perfectly - 08 Apr 2013 (Review from Allrecipes UK & Ireland)
Simple and delicious, everyone loved it and that is really saying something! Didn't have a bunch of coriander so added a few coriander and caraway seeds before cooking and a little fresh basil at the end. Lovely soup, thanks! - 12 Oct 2011 (Review from Allrecipes UK & Ireland)
Nice soup. Simple taste but you can add other ingredients to add more depth of flavour I added a celery stalk and a tsp paprika which added a nice flavour. I like that this carrot soup recipe does not require cream as so many others do so it is vegetarian and vegan friendly so long as you use veg stock as I did. It is quite a thick consistency when partially bended but has a lovely texture and you could add fewer carrots or more stock if you prefer a thinner soup. It doesn't need as long to cook as suggested, I reduced cooking time to just 35 minutes to try to retain more vitamins which can be destroyed by cooking and it was perfectly cooked - veg was tender by then and the flavours were married nicely. It didn't need any longer. I omitted the fresh coriander as I'm not keen on the flavour and added a very small pinch of dried coriander and a tsp dried parsley at the start of cooking instead. I'll use this recipe again. Maybe next time I'll try adding a sweet potato as well. - 30 Jul 2014 (Review from Allrecipes UK & Ireland)