I have never tried coriander before I made this soup so I had no idea how it would taste, but I will have to admit that coriander is now my new favorite smell. When I crushed the spice, this citrus-y smell perfumed my kitchen that was so wonderful. I am definitely looking for more recipes with coriander in them to make in the future.
By the way, coriander is the seed of Coriandrum sativum. The leaves are known as cilantro. So technically this soup is a carrot coriander cilantro soup, but that's too much of an alliteration. I know some people don't like cilantro, but don't worry! Coriander tastes nothing like cilantro and you can leave the cilantro out if you would prefer.
It's the tastiest of carrot soups I've ever had. I really love curried carrot soup, so that means a lot. This soup would be great chilled in summer, but it would is a great warm winter soup. Really, it can be enjoyed any time of year.
Carrot Coriander Soup
adapted from Le Cordon Bleu Classic Light
1 lb carrots, peeled and roughly chopped
1/2 onion, sliced
2 tbsp coriander, crushed with a mortar and pestle
1/4 stick of butter (or 1/4 c. olive oil)
4 1/4 c. chicken or vegetable stock
handful fresh cilantro, chopped
salt and pepper
1. Melt butter in a large saucepan over low heat. Add onions and cover; let onions sweat for 5 minutes. Add carrots and coriander; cover and continue to sweat for another 5 minutes.
2. Add the stock, salt and pepper to taste. Stir, bring to a boil, then cover and simmer on low for 25-30 minutes, until carrots are very soft (to test, use a fork to pierce carrot. If fork goes through like going through butter, you're good).
3. Let cool for 10 minutes, then using a blender or food processor, puree until smooth. This will need to be done in 2-3 batches in order to prevent splashing everywhere. Return soup to a rinsed pan and reheat over low.
4. Ladle into bowls and sprinkle with chopped cilantro.
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