Carrot and Coriander Soup
Even food as divine as that found in Japan’s restaurants, cafes and inns gets a bit much when consumed 3 times a day so after our holiday (updates to come) I was really craving something from my own kitchen. Discovering both an unexpected evening at home on Thursday, and some organic carrots in the fridge that were still good (although not for much longer) I embarked on an experimental carrot and coriander soup. Experimental not because it hasn’t been tried before, but because it hasn’t been tried by me.
The results were quite a surprise – the organic carrots were super sweet but the ground coriander gave it a nice earthy and slightly moroccan flavour. Really simple, super healthy and surprisingly filling.
INGREDIENTS:
6 medium sized carrots chopped
1/2 a white onion chopped
2 cloves of garlic chopped
1 teaspoon ground coriander
About a litre of stock (I used a combination of chicken and vegetable because it’s what I had in the freezer)
A big handful of fresh coriander
Chop the onion and garlic and fry on low heat in a bit of olive oil for a few minutes. Add the ground coriander and fry a bit more (it will smell amazing at this point). Add the carrots and put the lid on the saucepan for a few minutes. Add the stock and bring to the boil, then turn down to a simmer for about 20 minutes of until the carrots and soft. Turn off the heat and blend the soup – I used a handheld mixer and kept the soup a bit chunky for some texture. Stir in the chopped coriander, reserving a few sprigs for garnish. If you have it, sprinkle a few toasted seeds on top. I imagine it would be pretty good with a dollop of Greek yoghurt too if you felt like it.
SOUNDTRACK: Lykke Li – Youth Novels
When life gives you lemons make lemonade… « CupcakeQ said
[...] Tuesday I took one of those containers out and made the best ever carrot soup! The carrots were particularly sweet which helped, but it was the homemade chicken stock that made [...]