Short on time and heavy on carrots? [They were on the Aldi super 6!] Knock up this slow cooker soup with a bit of chopping and finish it off when it's wanted. Time frugal as well as cost frugal! I'm good to you aren't I? [Well - to myself!!] Although carrot and coriander is one of my favourite soups I realised I don't have a single recipe written down for it, the horror!! I made this up with a bit of looking at a parsnip recipe from Sophie Grigson's veg book. It can just as easily be made conventionally on a hob as well as in a SC [in fact I finished it off on the hob] - just simmer for long enough until the veg are soft enough to blend rather than leaving them in the slow cooker for several hours.
Carrot & Coriander Soup
2 red onions (or use one decent medium sized yellow one - I happened to have red ones in the cupboard)
2 lg / 4 sml cloves garlic
'Thumb' of fresh root ginger*
1.5 lb / 700g-ish carrots
0.5 lb / 225g-ish spuds
1.5pt veg stock plus 0.25pt or
0.25 pt milk to slacken soup if liked
Living plant coriander (69p-ish Aldi!) / big bunch of it
S + P
0.5 tbsp lime juice
A little grated cheese - medium - mature cheddar or red leicester I'd suggest
Put the oil in the SC and turn it onto 'high'.
Roughly chop the onions and add them to the SC. Add the finely chopped garlic and stir.
Grate / zest or finely chop the root ginger and stir into the SC pot.
Peel and chunk the spuds. (Most of the time I don't bother peeling veg but for a smoothish soup you're blending you really need to.)
Add both to the SC and pour on enough stock to cover. Mine needed 1.5 pints.
Turn the SC down to medium or low, depending how long you've got / are out of the house for. Mine was on low for 6.5 hours.
Blend. Don't be disappointed by the taste at this point. Once we add the seasonings it comes into it's own.
When ready to eat retrieve the coriander leaves from the fridge, reserve a few for garnishing if liked and chop the rest. Stir into the soup and gently reheat on the hob.
It'll be quite thick so slacken with a little more stock / milk at this point if liked, or leave thick if that's your preference. I added 0.25 pint milk.
Stir a knob of butter in and add salt and pepper to taste. It did need salt to bring the flavours out.
Remove from the heat and stir the lime juice through.
Serve scattered with a little grated cheese and the reserved coriander leaves.
[I've noticed this post gets a fair few hits, if you try it out - and I hope you do, please leave a comment and let me know how you got on. It'd be nice to find others enjoyed it too!]