Bright with colour, sweet with the goodness of carrots and full of aromatic flavour, Slow Cooker Carrot and Coriander soup is a fantastically light and warming meal.
Peel and chop the carrots into 1cm slices and peel and dice the potato in 2cm cubes (see recipe note 1). Peel and dice the onion. Put all the vegetables into the slow cooker with the clove of garlic.
700 g carrots, 1 medium white onion, 1 garlic clove, 1 medium potato
Add the spices, stock, butter, salt and pepper to the vegetables.
1 stock cube, 1½ tsp ground coriander, ½ tsp turmeric, ¼ tsp nutmeg, 1 tsp butter, ¾ tsp salt
Pour over the water (see recipe note 2) and cook for 4½ hours on high or 6 hours on low.
1.1 litre water
Once cooked, transfer everything to a jug blender and blitz until the ingredients are roughly combined. Alternatively use a hand held blender and blitz in the slow cooker.
Add the creme fraîche (see recipe note 3) and blend until completely smooth.
1 tbsp creme fraîche
Finely chop the fresh coriander leaves and stalks and then sprinkle over the soup or stir them through before serving (see recipe note 4).
Notes
The size that the vegetables are cut into will affect the cooking time, larger pieces will take longer to soften.
This amount of water will make a medium thickness soup, simply add 50-100ml extra of water if a thinner soup is preferred.
The creme fraîche can be substituted for double cream or natural yogurt.
The fresh coriander is sprinkled on top or stirred through the soup in this recipe rather than blended through, as the green leaf would affect the vibrant orange colour of the soup. Also small pieces of fresh coriander give a fresh zesty taste which would not be as noticeable if it was blended.
NB: There are some variances between the cooking time of different types and sizes of slow cooker, cooking times noted in the recipe are a guide only.