I was lucky and got to spend the week leading up to Easter in London. I’d been there before, but not for many years. It was great to get back.
I saw this soup on quite a few pub menus and was curious. In a good portion of the planet cilantro is called coriander-and for good reason-it IS coriander. This recipe uses it in 2 ways-ground coriander seed and the leafy coriander (cilantro).
This soup is SO yummy and SO light. It’s got really bright flavors and is so easy to make it’s unbelievable. It’s a little sweet, thick and deeeeelicious. It could be served as either an appetizer or a main course.
Carrot & Coriander Soup
- 1 tps vegetable oil
- 1 small onion, chopped
- 1 tsp ground coriander seed
- 450g (3 cups) carrots, peeled and chopped
- 1 medium russet potato, peeled and chopped
- 1.2l (4 cups) chicken broth
- small handful of coriander (cilantro)
- Heat the oil in a large dutch oven, add the onion, and cook until softened- about 5 minutes. Stir in the ground coriander and potato and cook for another minute. Add the carrots and stock, bring to a boil and then reduce to a simmer. Cover and cook for 20 minutes or until the carrots and potato are tender.
- Using an immersion blender whizz until smooth. Taste, season with kosher salt and freshly ground black pepper if needed.
- Serve with a touch of sour cream, creme fraiche or chopped coriander leaves or scallions.
Freezes and reheats beautifully. 4-6 servings.
Adapted from bbcgoodfood.com