Carrot, cumin and coriander soup
The soup can be served either hot or chilled, with sour cream. It is perfect made a day or 2 in advance, and leftovers are delicious the following day. It is important to purée the soup and pass it through a sieve to get rid of the spice kernels.
60ml olive oil
3 cloves garlic, crushed
1 small chilli, cut in half
3t cumin seeds
2t coriander seeds
750g carrots, peeled and cut into large chunks
2 large onions, peeled and cut into large chunks
4 sticks celery, washed and cut into chunks
1 medium fennel bulb, washed and sliced
±700ml water
2t salt
1 large bunch coriander, washed, and leaves separated from stalks
1 handful of leaves retained for garnish
120ml soured cream (optional)
- Over a medium heat in a heavy-based pot warm the olive oil with the garlic, chilli, cumin and coriander seeds until the spices begin to sizzle and the aroma is released.
- Turn up the heat, add the vegetables and stir well to coat each piece with the flavoured oil.
- Cover with a lid and cook without colouring for 4-5 minutes, stirring occasionally.
- Add water to barely cover, add salt and the coriander stalks. Bring to the boil, cover and simmer until all the vegetables are soft, ±20 minutes. Strain the vegetables, retaining the stock (the water that the vegetables were boiled in).
- In a food processor or liquidiser, purée the vegetables. Push the soup through a sieve into a clean pot. Mix the stock into the puréed vegetables to your desired consistency (more stock for a thinner soup) and re-heat (or place in fridge until required).
- Chop the coriander leaves and stir into the soup, taste and adjust the seasoning.
- To serve
- Serve hot or chilled with a scoop of soured cream, a sprig of fresh coriander and focaccia or other crusty bread.
Serves 6
Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za
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[…] Try it with this Delicious Carrot and Coriander Soup. […]
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