Nearly all root vegetables make excellent soups as they puree well and have an earthy flavour which complements the sharper flavours of herbs and spices. Carrots are particularly versatile, and this simple soup is elegant in both flavour and appearance.
ingredients
serves 6
2 tsp sunflower oil
1 onion, chopped
1 celery stick, sliced, plus 2 - 3 leafy celery tops
2 small potatoes, chopped
1 pound carrots, preferably young and tender, chopped
4 cups chicken stock
2 - 3 tsp ground cilantro
1 tbsp chopped fresh cilantro
1 cup semi-skimmed milk
salt and black pepper
method
1. Heat the oil in a large flameproof casserole or heavy-based saucepan and fry the onion over a gentle heat for 3 - 4 minutes until slightly softened but not browned. Add the celery and potato, cook for a few minutes, then add the carrot. Fry over a gentle heat for 3-4 minutes, stirring frequently, and then cover. Reduce the heat even further and cook for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the base.
2. Add the stock, bring to the boil and then partially cover and simmer for a further 8 - 10 minutes until the carrot and potato are tender.
3. Remove 6 - 8 tiny celery leaves for a garnish and finely chop about 1 tbsp of the remaining celery tops. In a small saucepan, dry fry the ground cilantro for about 1 minute, stirring constantly. Reduce the heat, add the chopped celery and fresh cilantro and fry for about 1 minute. Set aside.
4. Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk, cilantro mixture and seasoning. Heat gently, taste and adjust the seasoning. Serve garnished with the reserved celery.
more information
For a more piquant flavour, add a little freshly squeezed lemon juice just before serving. The contrast between the orange-coloured soup and the green garnish is a feast for the eye as well as the tastebuds.
