Great British Carrots
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Cracking Soups

Carrots are delicious in soups – from the classic carrot and coriander combo to diced carrots in a broth or minestrone. You can add extra cooked carrots to canned soup too, then liquidise before serving. Carrots are also fab grated, diced or sliced into salads. Try topping salads with grilled carrots too.

Carrot Heart

Classic Carrot and Coriander Soup Recipe

What could be more classic than carrot and coriander soup? This recipe is simple to make and will have the whole family asking for seconds.

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.

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

Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

Cooking: 20-25mins Serves: 4
Fat: 4g Saturated Fat: 0.4g Sugar: 12.6g Salt: 0.8g

Ingredients (Serves 4):

15ml/1tbsp vegetable oil
1 onion, chopped
450g/1lb carrots, washed and sliced
1 clove garlic, crushed
5ml/1 tsp ground coriander
1.2 ltr/2 pints vegetable stock
45ml/3tbsp chopped fresh coriander
squeeze of lemon juice
freshly grated nutmeg to taste
salt and freshly ground black pepper
single cream to serve if liked