CARROT & CORIANDER SOUP

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Dad’s Willy’s Jeep

My Dad has many interests, in fact, Dad is a very interesting man.

His long term fascination, though, is the Willy’s Jeep. Until one year ago, he had three jeeps, all at different stages of reconstruction in his garage. He just loves World War Two and he has passed that interest onto me as, again, we spent a lot of time talking about it.

So, I have a fascination of foods cooked during the war, in time of rationing. Creativity was key and so were foods from the garden. Here is a lovely recipe for Carrot and Coriander soup, a staple during WW2.

Carrot & Coriander Soup

Serves 4
455g (1lb) carrots, chopped into small dice * 1 large onion, finely chopped * 2 garlic cloves * 1 orange, zest and juice, separated * 1 tsp ground coriander * fresh coriander, a handful plus a little for garnish * 570ml (1 pint) vegetable stock, using two stock cubes * 145ml (¼ pint) milk * 2 tsps honey * sea salt & freshly ground black pepper * 90ml (3 floz) single cream

Put the carrots, onions, garlic, orange zest and ground coriander into a large, heavy-bottomed pan with fresh coriander. Add the vegetable stock and milk, bringing to a simmer. Cook very gently for 30 minutes until everything is tender.

Transfer to a food processor and add the orange juice. Blitz to a purée and pour into a clean saucepan. Taste and adjust the seasoning with salt, pepper and honey. Stir in the cream and very gently heat up again before serving in warmed bowls with a sprinkling of coriander leaves.

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I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.

£15

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