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Warm up with Rachel Allen’s soup recipes, from carrot and coriander to aubergine harissa and salmon with dill

Late summer calls for flavour-fuelled soups, so whether you’re a classic vegetable soup lover, spicy adventurer or fan of the sea, I’ve got three to suit a range of palettes. With my homemade crouton and harissa paste recipe included, it’s time to get those bowls on the ready 

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Soup is recommended. Photo: Tony Gavin

Soup is recommended. Photo: Tony Gavin

Rachel Allen's carrot, cumin and coriander soup. Picture by Tony Gavin.

Rachel Allen's carrot, cumin and coriander soup. Picture by Tony Gavin.

"Cook the croutons for approximately 5-8 minutes until golden brown and toasted. " Picture by Tony Gavin.

"Cook the croutons for approximately 5-8 minutes until golden brown and toasted. " Picture by Tony Gavin.

"The sweet earthy flavour of carrots goes so well with spices." Picture by Tony Gavin.

"The sweet earthy flavour of carrots goes so well with spices." Picture by Tony Gavin.

Ingredients for Rachel Allen's carrot, cumin and coriander soup. Picture by Tony Gavin.

Ingredients for Rachel Allen's carrot, cumin and coriander soup. Picture by Tony Gavin.

"Irish aubergines are still available right now. I love how they take on Middle Eastern flavours." Photo: Tony Gavin

"Irish aubergines are still available right now. I love how they take on Middle Eastern flavours." Photo: Tony Gavin

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Soup is recommended. Photo: Tony Gavin

There’s a distinct chill in the air at this time of the year when the evenings start to close in and thoughts of ‘back to school’ are looming. Enter big bowls of soothing and comforting soup. There’s a soup for any mood and occasion and here are some recipes that I’m making now.

A carrot soup is a classic and this smooth and silky number, below, is just delicious. The sweet earthy flavour of carrots goes so well with spices. I love the warm, nutty notes of cumin and coriander, and while you can use ready ground spices in this recipe, when they’re freshly toasted and ground, they are fantastically good. If you wish, this soup can be made without dairy. Just use 2-3 tablespoons of extra-virgin olive oil in place of the butter and leave out the cream or milk at the end, replacing it with extra stock. As is the case with so many soups, this one freezes really well.


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