‘I close my eyes and I want to understand where I am, cooking is about emotion, it’s about culture, it’s about love, it’s about memory’ – Massimo Bottura
This is a comforting and hearty soup with a soulful Indian twist. I came up with the recipe by combing two family recipes, my uncle Joe’s carrot and coriander soup and my grandma’s green coriander and mint chutney. Both soulful dishes with great memories attached to them.
The chutney gives the soup a warming undertone and adds an amazing fragrance just before serving. Make this chutney and eat it with literally anything else, similar to a chimichurri. Mr. B for example, likes it with veggies as a dip or on a vegan burger.
Ingredients
Soup
- 1 tbsp. coconut oil
- 1 onion, diced
- 1 lb. carrots
- 1 cup fresh coriander, chopped
- 2 pints vegetable stock
- Salt and pepper to taste
Green Chutney
- 2 cups coriander leaves
- 1 cup mint leaves
- 1 tsp. cumin
- 1-3 green chilli (optional)
- 2 garlic cloves (optional)
- 1 tbsp. coconut, grated(optional)
- ½ inch ginger
- 1.5 tbsp. fresh lemon juice
- Salt as needed
Method
- Heat oil to a medium heat and add onions and carrots. Cook till soft, c. 5 minutes
- Season well
- Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender
- Add coriander and blend till smooth
- For the chutney, add all the ingredients and some water one tablespoon at a time until you get the consistency you want (pourable but not too liquid)
- Drizzle over the top before serving or spoon some in at the bottom for a surprise
