Carrots.  Loved by children,  adored by adults and Summer, the horse who lives next door.    It started early in the garden.  Me, pulling sweet, delicious carrots no bigger than my little finger.  Eaten raw.    Bigger carrots pulled and shared with friend Angela.

The autumn fogs creeps across the fields.  The vegetables have been harvested.  It is soup-making season.  This carrot soup is simple to make and you’ll love the taste of summer days.  If you are not a big coriander fan leave out the fresh coriander and substitute fresh flat leaf parsley.


1 tbs. or so vegetable oil,

1 onion, medium sized, chopped

1 pound carrots, washed and sliced

1 potato peeled and chopped

l apple, any kind, peeled and chopped

4 cups of home-made chicken stock ( or vegetable stock )

3 tbsp chopped fresh coriander

squeeze of lemon juice

Freshly grated nutmeg to taste

salt and freshly ground black pepper, and red pepper flakes

Sour cream for garnish, and becomes it makes it better.


Heat the oil in a large pan, add the onions, sprinkle with salt and a good pinch of red pepper flakes.  Saute  on medium heat until they begin to soften but not colour.  Add the garlic and saute for a couple of minutes more.  Stir in the ground coriander  and cook for a minute.  Now add the chopped carrots, potato and apple,   and saute briefly.

Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender.  Stir in the fresh coriander (or parsley).

Whizz the soup with an immersion blender or transfer to a food processor.  Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary.  REMEMBER TASTE TASTE TASTE when you are cooking.  Garnish with a generous swirl of cream.


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