If you can, please use freshly roasted and crushed coriander seeds for this recipe. It’s the secret ingredient. Have a happy week!
Please make sure you roast coriander seeds and crush them in a mortar. It will give the best flavour, subtle but amazing.
Sweat the carrots, then add the spices, 2 minutes, then the stock and cook till carrots are tender. Puree in a blender. Heat until piping hot add sour cream and serve.
Coriander Spiced Carrot Soup
Preparation time: 10 minutes; Cooking time: 30-40 minutes; Serves: 2
- 2 teaspoons coriander seeds
- 2 tablespoons olive oil
- 500g (1Ib) carrots, peeled and diced (3¼ cups diced)
- 2 cloves garlic crushed
- 2½-3 cups chicken or vegetable stock
- 4 tablespoons sour cream or thick plain yoghurt or coconut cream
- Salt and freshly ground pepper to taste
- 2 tablespoons pumpkin seeds
- A handful chopped coriander (cilantro) leaves finely chopped to garnish
- Dry roast the coriander seeds in a small skillet over medium-low heat for 2-3 minutes, stirring, (do not burn them). Crush the roasted seeds in a mortar.
- Cook the carrots: Heat the olive oil in a pot over medium heat, then add the carrots, some salt and pepper to taste, and sweat them covered for 13 minutes, stirring from time to time. Add the coriander and garlic and cook stirring for 2 minutes. Add the stock, bring the soup to the boil and simmer covered for 15-20 minutes or until the carrots are fully cooked.
- Puree the soup using a blender or stick blender, until smooth. Return the soup to the pot and heat until piping hot, adjust seasoning, stir in the 4 tablespoons of sour cream, yoghurt or coconut cream. Serve the soup, and garnish with a swirl of sour cream, yoghurt or coconut cream. Top with pumpkin seeds.