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Man, I love soup.  I don’t stop making it in spring and summer, either.  I charge on through and soup my way through the warmer months (although I admit making roast capsicum soup is a bit of a trial when the house is already more than 40°C).  I usually lean towards the thick, tomatoey end of the soup spectrum, with occasional forays into potato and leek territory, so the soup I made today was a bold experiment!

Carrot and coriander!  It is pretty good, although I threw in a splash too much orange juice when I added the stock, which made it a little too sweet.  To remedy this, I put in a generous splash of apple cider vinegar, which has helped diminish the sweetness nicely.

Want to be bold and saucy with your soup-making? Try this.


A fist-filling bunch of coriander, roots and all, well-washed
About 900g fresh carrots
Half a brown onion
Two cloves of garlic
A dash of ground coriander
An inch-and-a-half-long piece of fresh ginger
About a litre to a litre-and-a-half of stock
A splash of orange juice and maybe apple cider vinegar (optional)


Finely chop the coriander roots and the coriander leaves, separately. Peel and finely chop the onion, garlic and carrots. Peel and shred the ginger. In a thick-bottomed pot, melt about 25g of butter until it is nice and hot. Throw in the carrots, onions, garlic, ginger, ground coriander and coriander roots, and fry.  Turn the heat down and put a lid on the pot, and let them cook for about twenty minutes, stirring regularly, until they are getting tender and aromatic.

Top up the pot with stock and finely chopped coriander leaves. Let it simmer for about fifteen minutes, and then taste.  Add orange juice and salt and pepper to taste: if you accidentally add too much orange juice, add some apple cider vinegar (a little at a time, tasting in between) until the flavours begin to balance out.

Simmer for 30 minutes or so until everything is nice and tender, then pureé and serve.  You can top it with a little more chopped coriander leaf, or a swirl of yoghurt/creme fraiche/sour cream, but it’s tasty on its own, too.

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