Carrot & Coriander Soup

Monday, February 15, 2010

Another winter warmer classic combo of carrot and coriander! This soup uses both ground and fresh coriander to maximise the flavour. The dry coriander is available as seeds or as a ground  powder. Both are suitable in this dish, but to get the most flavour, I recommend using seeds.

Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as McCambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two portions.

• 10g / 2 teaspoons of coriander seeds
• 5g / 1 teaspoon of low fat butter spread
• 50g carrots. Washed, topped, tailed and roughly sliced
• 50g leek. Washed, topped, tailed and roughly sliced
• 50g onion. Peeled and chopped
• 1 pint of chicken stock
• A handful of fresh coriander
• A good twist of black pepper and a little salt if needed.

  1. Heat a small frying pan over a high heat and add the coriander seeds, if using them. Toast them lightly for a minute or so then remove them to a small dish. Crush the toasted seeds in a pestle and mortar or with the back of a spoon.
  2. Meanwhile heat a pot over a medium to hot heat and add the butter spread. When it's bubbling, add the carrots, leek, onion and ground coriander and and fry for 5-10 minutes until softened, but not coloured. 
  3. Then, add the chicken stock and stir to combine. Bring the mixture to the boil, then reduce the heat to medium/low, partially cover with a lid and let it simmer for 25-30 minutes. 
  4. Remove from the heat add the fresh coriander and blitz the mixture with a hand blender.
  5. Add the black pepper and taste to check the seasoning and add salt if needed.
  6. Transfer the soup to bowls and serve.

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