This is the first recipe I have made in 2021 and I was really pleased with the result – a ratio of 2:1 carrots to potato made the soup thinner and tastier; the cilantro paired well with the carrots and some lemon juice popped the flavor.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
1 large clove of garlic – chopped
6 oz. baking potato – peeled and chopped into small chunks
12 oz. carrots – peeled and chopped into small chunks
1 ½ pints chicken or vegetarian broth
2 tbsp. cilantro – finely chopped
2 tsp. freshly squeezed lemon juice
Heat the oil and, when sizzling, add the onion and let soften and brown slightly before adding the garlic. Cook a further few minutes then tip in the potato and carrots and pour over the broth. Bring to a boil, turn down heat and let simmer for 20 minutes covered with a lid.
After 20 minutes add the coriander and lemon juice, puree with a soup blender stick or in a food processor.
