Easy Homemade Carrot and Coriander Soup
Ingredients
- 1 kg carrots, peeled and chopped
- 2 tbsp butter
- 1.5 tbsp coriander seeds
- 2 garlic cloves, chopped
- 4 cups water
- 1 veg stock cube
- Salt and pepper
Garnish
- Creme fraiche
- Fresh coriander
- Pumpkin seeds
Preparation
Dry roast the coriander seeds in a pan over a medium heat for about two minutes. Keep shaking the pan so the seeds don’t burn. Then grind them as fine as you can either in a pestle and mortar or spice grinder.
Melt the butter in a large sauce pan and add the carrots, garlic and ground coriander. Cook for about ten minutes on a medium heat.
Add the water and stock. Bring to a boil and simmer for about 30 minutes till the carrots are tender.
Let it cool a little and blitz till smooth using a hand blender.
Season and garnish
Tips
To make it vegan, replace the butter with olive oil and omit the creme fraiche garnish.
