Carrot & Coriander soup (vegan)

As I mentioned in my previous post - I think soup is the way to go for eating healthy on a budget, and a busy schedule. To me soup translates as easy, tasty, healthy vegetable goodness made in bulk, ready for meals for the rest of the week.

I really like carrot and coriander soup ( although apparently some people find it boring? ), it makes me a bit nostalgic of my student times when I studied in Bristol.  Every Monday afternoon after class there was a place where you would pay a pound, and then get unlimited soup.  I think it was a way to make poor students, like me, eat more veggies. Me and my class mates went down there quite a lot, it was a nice and cheap way to spend our lunch break.  I think this initiative was run by a church-group and the soup was cooked by these elderly woman with real grandma-like qualities. One of the soups that was always available, and soon turned into my favorite, was carrot and coriander soup.  I had never had carrot and coriander soup before, it is not really a thing where I am from,  but I really fell in love with it. So much in fact, that I like to make it myself on a regular basis.

It is very easy to make, and so lovely  and comforting.  It has a nice, naturally sweet, almost nutty flavour and the coriander really adds some herbal freshness to it.  This big orange pot of 100% vegetable goodness in addition is low in calories and fat, free from dairy and other animal products, and has tons of vitamin A.

What you will need: 
1 tbs of olive oil
1 medium onion
2 garlic cloves
2 stock-cubes (vegetable stock)
2 lbs carrots
a generous amount of coriander
salt, pepper
water

What you will need to do: 

Clean the carrots, and chop them in small chunks.  Clean and finely cut the onion and the garlic.

In a big pan, heat 1 tbsp of Olive oil and add the garlic and the onion.  When the onions start to caramelize crumble in the stock cubes and add a generous amount of water. I often just boil the kettle, but there is no reason why you couldn't do it with cold water  from the tap. Add in the carrots, and make sure there is enough water so that all the carrots are covered. Bring everything to a boil before turning down the heat, and then let it simmer for about 15 - 20 mins. ( the longer you leave it the more the flavours will come out .. )

When you think the mixture has simmered for long enough add half of the coriander ,and then puree until the soup is nice and smooth. add in the remaining coriander, and add some salt and pepper to taste.