Quick recipe finder Carrot and coriander soup with crab beignets
Top flavourful carrot and coriander soup with some crispy beignets for a special supper.
For the soup
- 1 tbsp olive oil
- 25g/1oz butter
- 1 onion, thinly sliced
- 400g/14oz carrots, roughly chopped
- 1 tbsp ground coriander
- 500ml/18fl oz vegetable stock
- 2 tbsp roughly chopped coriander leaves
- salt and freshly ground black pepper
For the crab beignets
- vegetable oil, for frying
- 50g/1¾oz butter, diced
- 75g/2¾oz plain flour
- ½ tsp cayenne pepper
- 2 free-range eggs
- 75g/2¾oz white crabmeat
- 30g/1oz brown crabmeat
For the soup, heat the olive oil and the butter in a large lidded saucepan. Add the onion, cover and fry for 3-4 minutes. Add the carrots and ground coriander and gently fry for a further 2-3 minutes.
Add the stock and bring to the boil. Reduce to a simmer and cook for 5 minutes, or until the carrots are tender. Add the chopped coriander then put the soup in a blender and pulse until smooth. Season with salt and pepper.
Heat the oil in a deep-fat fryer to 180C. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
Heat the butter and 125ml/4fl oz water in a saucepan until boiling, then boil for 1 minute. Remove the pan from the heat and beat in the flour and cayenne pepper using a wooden spoon until smooth, or until the mixture comes away from the side of the pan. Return the pan to the heat and cook for 1-2 minutes, stirring continuously.
Remove the pan from the heat and beat in the eggs, one at a time, beating well before adding the second egg.
Stir in the white and brown crabmeat and mix until well combined, then season with salt and pepper.
Spoon the mixture into a piping bag fitted with a large plain nozzle. Carefully pipe 1½cm/½in long sections into the hot oil and fry for 1-2 minutes or until golden-brown and crisp. Remove the beignets from the pan using a slotted spoon, drain on kitchen paper and season with salt.
To serve, ladle the soup into bowls, scatter over some crab beignets. Drizzle with olive oil and garnish with the baby coriander.
Sweet onions with lentil stew
How to make pea and ham soup
This recipe is from…
Recipes from this episode