Sparks from the Kitchen

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

Ingredients:

• 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)

Instructions:

1. 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.
2.  Using an immersion blender whizz until smooth. Taste, season with kosher salt and freshly ground black pepper if needed.
3. 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