Carrot and Coriander Soup
Ingredients
- 1 kg carrots
- 2 tbsp butter
- 1.5 tbsp whole coriander seeds
- 2 garlic cloves
- 4 cups water
- 1 veg stock cube
- Salt and pepper
Garnish
- Creme fraiche
- Fresh coriander
- Pumpkin seeds
Preparation
Peel and chop the carrots.
Dry roast the coriander seeds in a pan over medium heat for about two minutes, shaking the pan to avoid burning. Then grind them finely using a pestle and mortar or spice grinder.
Melt the butter in a large saucepan and add the carrots, garlic, and ground coriander. Cook for about ten minutes on medium heat.
Add the water and stock cube. Bring to a boil and simmer for about 30 minutes until the carrots are tender.
Let it cool slightly and blend until smooth using a hand blender.
Season with salt and pepper and garnish with creme fraiche, fresh coriander, and pumpkin seeds.
Tips
To make it vegan, replace the butter with olive oil and omit the creme fraiche garnish.
