About this recipe: A delicious soup. This fragrant soup combines carrots and potatoes with garlic, coriander and chilli.
When puréeing soups, always do so when they are hot. This prevents the puréed soup from getting lumpy and guarantees an even consistency.
Took shortcuts. I used a bag of fresh diced carrot and swede from Asda instead of all the carrots and potato (I keep these bags in the freezer until I need them). I also used a curry powder blend instead of the chili. You can speed up the process by microwaving the bag of veg before adding to the softened onion. I have trouble growing coriander so I always buy those small sealed bags of fresh coriander and keep them frozen until needed. - 05 Aug 2008
Very nice soup, DonoghueJ - Thanks for posting it. I'm not a big fan of strong cilantro (that's what we call "leaf coriander" over here), so I made this specifically for a guest that does. I was pleased, however, that the flavor was quite mild and blended quite well with the carrots and potato. I didn't have the chile paste you mentioned, so, to add a little Southwestern U.S. flair, I diced up a chipotle chile with a touch of adobo and it added just the right zing. I served it with a dollop of sour cream and a sprig of cilantro. My guest loved it, too! - 26 Mar 2010