Carrot and Coriander Soup
A simple British-inspired carrot soup that gets its character from freshly toasted and crushed coriander seeds. Blended until smooth, it is a practical spring recipe that also freezes well.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 2 cloves garlic, peeled and crushed
- 2 teaspoons coriander seed, toasted and coarsely crushed
- 2 pounds carrots, peeled and diced
- 1 medium potato, peeled and diced
- 1 teaspoon salt
- 1 quart vegetable stock, or chicken stock, plus more to taste
- Salt and pepper, to taste
- sprigs cilantro, for garnish
Instructions
- Heat a large saucepan over medium heat. Add the olive oil and onion and cook, stirring gently, until softened, about 6 minutes.
- Add the garlic and coriander and cook for an additional minute, taking care not to brown the garlic. Add a splash of water if the pan gets dry.
- Add the carrots, potato, salt, and stock. Bring to a boil, then reduce to a simmer and cook, covered, until the carrots and potato are fork-tender, about 20 minutes. Turn off the heat and let cool slightly.
- Using a stick blender or upright blender, purée until very smooth. Season with salt and pepper to taste, and adjust the thickness with additional stock if needed.
- To serve, ladle into bowls and garnish with drizzles of yogurt or crème fraîche and fresh cilantro leaves. If you have garden nasturtiums growing rampant, their petals add a splash of color and a peppery finish.
Nutrition
Calories: 197kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1690mg | Potassium: 1024mg | Fiber: 9g | Sugar: 15g | Vitamin A: 38394IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 1mg