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View Full Version : My Carrot & Coriander Soup Recipe



Risker
Oct 16th, 2011, 08:49 PM
WARNING: This makes a gargantuan amount of soup! (You can easily scale it down though!)

This is what happens when Riskers get bored...

Ingredients





2 Large brown onions, peeled and chopped (400g/14oz peeled)
2Kg/4lb 6oz Carrots, peeled and chopped. (1.7kg/3lb 12oz peeled)
Half a garlic bulb (4-6 cloves)
4 tsp. Ground coriander (20ml)
6 Vegetable stock cubes
Fresh coriander to garnish (optional)
2 Tbsp. Vegetable oil (30ml)


Makes approx. 4.5 Litres (1 gallon) 15 Servings (300ml)
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Equipment


Stick blender
Large stock pot - Mine is about 6L and it was just big enough for the quantity made.




1. Gently heat the oil in the stock pot and add the chopped onion, cook on a low heat, stirring occasionally to prevent burning/browning until soft (approx. 10 mins).
http://img841.imageshack.us/img841/8279/dsc00010ah.jpg


2. While the onions cook, put a full kettle of water on to boil, mince or finely chop the garlic and if using chop the fresh coriander ready for later.
http://img695.imageshack.us/img695/1158/dsc00012ufn.jpg


3. Once the onions are soft, add the garlic, carrot and 2.5Litres of boiling water (or enough to cover all the ingredients plus 2cm/1 inch on top). Crumble in 4 of the stock cubes and half the ground coriander.

http://img402.imageshack.us/img402/1425/dsc00013up.jpg


4. Cover with a lid and turn up the heat to high, until returned to the boil. Once it starts to boil reduce the heat to a simmer. Simmer until the carrots are soft, they should be easily pierced with a fork (approx. 15 mins).



5. Blend until smooth. At this point you should taste the soup and add the remaining stock cubes/ground coriander/salt to taste.
http://img855.imageshack.us/img855/3315/dsc00017bq.jpg


Serve sprinkled with freshly ground black pepper and the fresh coriander if using.
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Cost
Onions - 37p
Carrots - 76p
Garlic - 9p
Ground Coriander - 34p
Stock Cubes - 38p
Vegetable oil - 5p
Total - 1.99

Cost per 100ml - 5p

Calories
Onions - 160
Carrots - 697
Garlic - 20
Coriander - 25
Stock cubes - 42
Vegetable oil - 245
Total - 1189

Calories per 100ml - 26

Cost per serving (300ml) - 15p
Calories per serving (300ml) - 78

Blueberries
Oct 16th, 2011, 08:56 PM
Looks great, Risker! How long will it take you to eat/drink/consume 4.5litres of soup?

Risker
Oct 16th, 2011, 08:58 PM
I will let you know... We had some for dinner tonight but after working out the calorie content I've decided I'm going to have to stuff my face with crisps and olives this evening to make up for it.

harpy
Oct 17th, 2011, 08:02 PM
Blimey, how long did it take to peel all those carrots?

Risker
Oct 17th, 2011, 08:11 PM
I think prep took about 30 mins and cooking took about 40 though it probably would have been quicker if I hadn't used the smallest ring on the hob.

harpy
Oct 17th, 2011, 08:39 PM
Well, you must be a fast carrot peeler.

missbettie
Oct 17th, 2011, 09:13 PM
I love soup. Thanks for the recipe, i'm not sure i've ever had carrot soup....I'm a butternut squash girl myself.

It seems like a lot of stock cubes to me. How much water to a single cube do you normally use? Maybe you guys have smaller ones...

Risker
Oct 17th, 2011, 09:20 PM
The stock cubes I used suggested 1 cube per 450ml (3/4 pint). I used 2.5L of water so 5/6 is about right. The reason I suggested to only put in 4 initially is because I figured other cubes might be stronger so you can adjust it to taste after blending. It works out at only 6.6g salt for the whole lot so 0.44g per serving.

leedsveg
Oct 17th, 2011, 09:28 PM
Maybe you guys have smaller ones...

Does that qualify as a saucy question missb?:evil:

Leedsveg

missbettie
Oct 17th, 2011, 09:36 PM
OIC Risker.

.... LV, you know me so well.