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
- 2 cups chicken or vegetable stock
- A handful chopped coriander (cilantro) leaves finely chopped to garnish
- 3 tablespoons sour cream or thick plain yoghurt
- Salt and freshly ground pepper to taste
- 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 chopped coriander leaves (cilantro) and 2 tablespoons of sour cream or yoghurt. Serve the soup and garnish with a swirl of sour cream or yoghurt.