This is the second recipe from my SPRING SOUP series.
Making soups has been a lot easier since I got my hands on the immersion blender. Before there was the blender, which also does a great job in pureeing soups. The only difficulty is when transferring the soup to and from the blender, and especially if the soup is very hot, it can be messy and potentially hazardous. Because hot liquid expands when blended, the hot soup could splatter all over.
With immersion blender, I can get perfect creaminess on my soups. It does mash even the tiniest particles. But not only that, it is also easy to use. This must-have kitchen gadget is so handheld and light that all you have to do is to immerse it in the soup pot and switch it on. Compared to blenders and food processors, immersion blender is also lot easier to clean and store.
To make it even smoother and more velvety, I sometimes pass the soup through a strainer. It separates out any chunks left behind, which can be pureed again. Using a plastic scraper can help push the soup through the strainer more quickly, though it takes a bit more muscle work!
Most of the time I just use the immersion blender. It is already good enough to get the soup’s evenly smooth texture.
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450 g/1lb carrots, sliced
- 1 tsp ground coriander
- 1.2 litresl/2 pints vegetable stock
- large bunch fresh coriander, roughly chopped
- salt and freshly ground black pepper
- Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
- Stir in the ground coriander and season well. Cook for 1 minute.
- Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
Recipe adapted from BBC UK.