Carrot And Coriander Soup

Here are the complete recipe for Carrot And Coriander Soup.

INGREDIENTS:

• 1 tablespoon coriander seeds


• ½ tablespoon coconut oil


• 1 medium onion, peeled and roughly chopped


• 3 fat garlic cloves, peeled and minced


• 500g carrots, peeled and chopped


• 750ml vegetable stock


• Salt and freshly ground white pepper

METHODS:

• Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, moving them around for 1-2 minutes, or until they begin to look toasted and give off a wonderful aroma. Tip into a pestle and mortar and crush until very fine.


• Heat the oil in a large saucepan and add the onion, garlic and three-quarters of the crushed coriander seeds. Sauté for 2-3 minutes or until the onion has softened. Add the chopped carrots and cook for a further 2 minutes stirring occasionally.


• Add the stock and bring the soup to the boil. Reduce the heat and simmer for 20 minutes until the carrots are tender.


• Blend with a stick blender until smooth and creamy then taste and adjust the seasoning if necessary.


• Ladle into warmed bowls and garnish with a swirl of crème fraîche and a sprinkling of the remaining crushed coriander seeds.

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