- Some oil and a good chunk of butter
- 1 good-sized onion
- 700 g carrots (a mix of varieties gives a better soup, especially a handful of Chantenays)
- 400 ml of stock (or thereabouts)
- A goodly amount of chopped fresh coriander
- Juice of 1 orange, or a satsuma or clementine
Each time I make this simple carrot and coriander soup, it comes out differently.
Mainly because I’m so close to remembering it from start to finish that I refuse to go to the bother of digging out the recipe. Secondly, because I can’t remember where the recipe is.
So the quantities go up and down, but the result is always – well, usually – delicious.
It’s nearly lodged in my head, but it has to occupy that space with a couple of other soup recipes, so sometimes the amount of stock I remember to add varies. Plus I never tend to follow specifics with regard to the oil and butter that goes in first.
I’d read that a little oil in with butter helps it not to burn, hence both. Plus I’ve noticed one definite correlation – the more proper butter you put in, the more delicious it is.
Soften the onion in the fat, then add the carrots. Add another lump of butter, sweat until just beginning to soften – about 10 to 15 minutes.
Add stock and simmer for about 25 minutes. Add coriander and orange juice, blend up to desired consistency, then season liberally.