Home Monthly Munch Carrot and Coriander Soup
Carrot and Coriander Soup PDF Print E-mail

INGREDIENTS ( Serves 6 People)

2lb    (900 g) of peeled and chopped carrots
1       Tablespoon of coriander seeds
oz     (25 g) of lightly salted butter
1       Small crushed clove of fresh garlic
2       Pints (1.2 litres) of vegetable or chicken stock
3       Tablespoons of chopped fresh coriander (plus 6 small sprigs for the garnish)
3       Tablespoons crème fraîche
Sea salt and freshly ground black pepper

(1)      Stir and toss  in a small frying pan over a medium heat for 1-2 minutes to dry-roast them.  (Until they begin to look toasted and start to jump in the frying pan)
(2)      Coarsely crush the roasted coriander seeds in a pestle and mortar
(3)      Heat the butter in a large saucepan
(4)      Add the chopped carrots, the crushed garlic and three-quarters of the crushed coriander seeds and stir them in to the melted butter
(5)      Cover the pan and let the vegetables cook over a gentle heat for about 10 minutes or until they begin to soften
(6)      Add the stock, season with salt and pepper and bring everything up to the boil
(7)      Reduce to low a heat and simmer for a further 15 to 20 minutes, partially covered, until all the vegetables are tender
(8)      Leave the soup to cool a little, then liquidise
(9)      Return the  liquidised soup to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche
(10)    Re-heat the soup when required and season with the salt and pepper to taste
(11)    Serve in warmed soup bowls, garnishing with a swirl of crème fraîche,
(12)    Sprinkle some of the remaining toasted coriander seeds into each bowl and add sprig of fresh coriander.
(13)    Eat the soup with plenty of warm crusty home made bread.



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