How to make the perfect carrot and coriander soup – recipe | Felicity Cloake's How to make the perfect…

It’s high time this former store-cupboard favourite made a comeback – but which recipe does it best?

Don’t laugh, but there was a point in my life when carrot and coriander soup seemed the height of culinary sophistication, the rustic carton offering a thrilling glimpse of a world of possibility beyond chunky vegetable soup with its single sprig of curly parsley as garnish. Smitten, I ate the stuff almost every lunchtime for months, and then, as tends to happen with such obsessions, I went off it in the same way I did Archers and lemonade: abruptly and decisively.

Two decades later, however, I’ve fallen in love all over again – with carrot and coriander soup, anyway. Even given the rapid expansion of my palate in the intervening years, it remains an intriguing combination of flavours: the sweetness of the vegetable and the zestiness of the herb, with a simplicity that, in an era when even Cup A Soup comes in 15 different varieties, is almost quaint. These days, though, I prefer to make my lunch, rather than microwaving it. But what’s the best way to recreate the experience?

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