As a crisp breeze fills the air, we dream about chunky knits, luxurious throws and of course, warm, hearty meals. There is nothing that speaks to winter quite like a delicious, flavourful soup. With warming flavours and the freshest ingredients, this carrot and coriander soup is the perfect meal to serve at home and at gatherings.
Ingredients (serves 4)
2 tbsp. olive oil
1 onions, finely sliced
450g carrots, about 3 cups of baby carrots
1 large clove garlic, crushed
1 tsp ground coriander
1.2 litres vegetable stock (chicken stock works too)
Large bunch fresh coriander, roughly chopped
Salt and freshly ground black pepper
Method
Heat the oil in a large pan and add the onions and the carrots. Cook for 3 - 4 minutes until they start to soften. Stir in the ground coriander and season well. Cook for 1 minute. Add the stock and garlic and simmer until the vegetables are tender, about 20 minutes. When the vegetables are cooked add the soup to a blender and blend until smooth. Add the chopped cilantro leaves after you have blended the soup, if you prefer the leaves to be cooked then cook the soup for a minute or two more. Taste and adjust the seasoning as required.
To further enhance this dish, serve with a swirl of sour cream and freshly baked rolls.
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Image and recipe by Noshtastic.
