Carrot soup with ginger and coriander from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 123) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet potato or Jerusalem artichokes for carrots, and vegetable stock for chicken stock.

  • etcjm on December 31, 2020

    Tasty. I reduced the ginger amount slightly (45g) and it was enough IMO. I may even reduce it a bit more next time. The lime lifted it and would be missed. I would also grind the coriander seeds next time before adding because although the blender coped well (a xmas present) I did get the occasional husk. Not served with creme fraiche as I'd made sauteed greens alongside.

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