I saw this recipe for carrot and coriander soup and liked the idea of flavouring using both fresh and dried coriander so I decided to try my own version of it. (The recipe also suggested serving the soup with cheese and onion bread, which inspired the shallot loaf that I posted yesterday). Stirring in a lot of of chopped coriander at the end makes the soup very fragrant without adding bitterness that can result if you cook and puree such a large amount of coriander along with the other vegetables.
Servings: 3-4
Ingredients
1 onion, diced (use a red onion if possible for added pungency)
450g/1lb carrots, halved lengthwise and sliced (I used 5 medium carrots)
2 teaspoons coriander seeds
1 teaspoon olive oil
2 handfuls finely chopped fresh coriander
Salt to taste
Bread to serve (optional; I served it with shallot cottage loaf)
Method
Heat oil in a pan over medium heat. Saute the onion for 5 mins. Add the coriander seeds and cook for another 2 minutes. Add the carrots, mix well to coat with the onion and coriander seeds and saute for 2-3 minutes. Pour in 2 cups/500 ml water, increase the heat and bring to boil. Lower the heat, cover and simmer for 10 minutes until carrots are soft. Blend to a smooth puree. Mix with 1/2 cup/125 ml water. Reheat the soup in pan till it begins to simmer. Stir in the chopped coriander and salt to taste. Cook for 1-2 minutes longer, then take off the heat and serve with bread if desired.
Servings: 3-4
Ingredients
1 onion, diced (use a red onion if possible for added pungency)
450g/1lb carrots, halved lengthwise and sliced (I used 5 medium carrots)
2 teaspoons coriander seeds
1 teaspoon olive oil
2 handfuls finely chopped fresh coriander
Salt to taste
Bread to serve (optional; I served it with shallot cottage loaf)
Method
Heat oil in a pan over medium heat. Saute the onion for 5 mins. Add the coriander seeds and cook for another 2 minutes. Add the carrots, mix well to coat with the onion and coriander seeds and saute for 2-3 minutes. Pour in 2 cups/500 ml water, increase the heat and bring to boil. Lower the heat, cover and simmer for 10 minutes until carrots are soft. Blend to a smooth puree. Mix with 1/2 cup/125 ml water. Reheat the soup in pan till it begins to simmer. Stir in the chopped coriander and salt to taste. Cook for 1-2 minutes longer, then take off the heat and serve with bread if desired.
No comments:
Post a Comment