Carrot, ginger and coriander soup
with coriander and cashew pesto
Are you looking for a comforting and cosy recipe to warm you up on a chilly day? Look no further than this delicious carrot, ginger, and cilantro soup! This healthy and hearty soup is easy to make and packed with flavour and nutrients that nourish your body.
Cosy Series: Carrot, Ginger & Coriander Soup
This recipe is a great way to incorporate the many health benefits of carrots, ginger, and coriander into your diet. Carrots are an excellent source of vitamin A, ginger is known for its anti-inflammatory properties, and coriander is rich in antioxidants. Serve this soup with crusty bread for a comforting and satisfying meal.
The recipe is easy to make and perfect for those looking for a cosy and comforting meal. You can also make this recipe in advance, which will stay fresh for up to 3 days in the fridge. This recipe can also be easily adapted to be vegan or vegetarian by using vegetable broth.
Herbs pack loads of flavour, and most people throw out the stems. The coriander stem is used in the soup and the leaves will be bashed down into a pesto-type dressing.
In conclusion, this cosy and comforting Carrot, ginger, and coriander soup is delicious, packed with nutrients, and easy to make. It's the perfect recipe for a chilly evening, so give it a try and let me know what you think!
#soup #carrotsoup #gingersoup #cosyrecipes #comfortfood #healthyeating #homemade
Philli xoxo
Serves: 4
Difficulty: Easy
Cook Time: 30 mins
Ingredients
Splash Oil
2 Shallots, sliced
3 garlic cloves
1/4 inch piece ginger, sliced
4 carrots, peeled and sliced
1L stock, chicken or veg, 1 cube
1 small bunch of coriander, stem and leaves sliced
1/2 and 1 green chilli
100ml olive oil
50g roasted cashews, chopped
Method
Heat a large saucepan on medium heat, and add oil with shallot, 2 garlic cloves and ginger. Fry for 2 mins and then add the carrot add fry until they turn bright orange.
Add the stock and bring to the boil, then turn down to a simmer. Cook until the carrots are soft. Transfer to a blend and blitz until smooth.
Finish off with coriander stem sliced thinly and salt to taste.
Make the pesto by crushing 1 garlic clove, green chilli until a smooth paste, add the coriander in 2 handfuls and crush with a little oil. Finish with more oil to emulsify and cashews
Serve the soup with a spoon of coriander & cashew pesto. I hope you enjoyed this recipe. I would love to see photos of your results and any feedback. Ping me an email or DM me on socials. Philli xxx
