For Day 5 of Wonky Veg Week, I thought we had better make some carrot soup, as it's one of Luke's favourite foods. It's a great way to squeeze some nutrition into children, as it's quite sweet and a fun colour and is often a favourite for a cold winter's day. Our veg is starting to run out now, but it has lasted well and was definitely worth the £3.50 it cost for the 5kg box. So far it has made; Leek Pastry Slices, Stuffed Peppers, Spanish Omelette and has provided the veg for our Sunday roast. Not bad for the outlay and it's been fun thinking up imaginative recipes, whilst getting away from boring convenience foods.
Adding potato to this soup makes it stretch a bit further and bulks it out a bit, so it should serve 4 people. All you need is...
5 Medium Carrots
1 Medium Potato
1 Packet Fresh Coriander
1ltr Chicken Stock
In a large pan, lightly fry the onions for 5 minutes in a little oil.
Add half the packet of fresh coriander, finely chopped and the diced potato.
Add the carrots, peeled and chopped. and the chicken stock, then cover the pan.
Simmer for about 20 minutes, until the carrots are soft.
Then, add the rest of the coriander and transfer to a blender.
Once smooth, return to the pan to reheat for a few minutes and serve.