Carrot and Coriander Soup
Well, its that time of year again, when soups replace sandwiches for lunch!
I have talked about my sister, Jackie, before. She cooks in the style of our grandma in that she doesn’t always measure things.
She is also a very talented seamstress – as was my grandma – and artist. She handmade quilts for her grandchildren when they were born, and is now making quilts for the Linus Charity.
Before that, she knitted blankets and scarfs for the homeless.
Jackie used to be teacher. I say ‘used to’ as she still teaches her grandchildren how to cook and sew, as well as helping them with their school work.

She teaches me as well, although she probably doesn’t realise it. Not having had children myself, but having been firmly involved with her brood of four, I found the prospect of grandchildren a bit daunting. Jackie gave me the confidence to enjoy them.
She talked about games she played with her grandchildren, baking, etc, and so I followed her lead.
She also taught me about having the children so mum and dad could have a bit of a rest or just having one child, so the other one could have some mum time. (This did backfire recently, as we had our youngest granddaughter to stay over, so mum could have a treat night with Ellie, I even supplied the hot chocolate and marshmallows, only for Ellie to go down with chickenpox!!)
What does this have to do with tomato soup? Well Jackie taught me how to make it and advised me to put a potato in it, so the starch would thicken the soup up.
You can make lots of different soups using other veg, and they are good to freeze.
So, thank you Jackie for all that you have taught me and for being a lovely sister.
Ingredients
1 Kilo of carrots peeled and cut into chunks
1 Large potato peeled and cut into chunks
1 onion
Coriander chopped
Seasoning to taste

Method
Fry the onion in a little bit of oil in a large saucepan
Add the carrots and potato and then top the pan up with water until it covers the veg. (You can use vegetable stock if you prefer)
Season
Bring to the boil and simmer until the potato and carrots are soft.
Leave to cool
When cool, add the coriander and using a hand blender, blend until smooth.
If it’s too thick for you taste, then you can add some more water.
Keep in the fridge and then reheat in the microwave as required.