Michaela's Carrot and Coriander Soup

Ingredients

Serves 4
500-600 grams carrots
1 onion
1 clove garlic, crushed
1 litre stock, vegetable or chicken
3 teaspoons ground coriander (preferably freshly roasted and ground )
large bunch of fresh coriander
olive oil, about 30 ml
Optional: butter, cream
 

Method

1. Pour enough olive oil into a large pan so that it just covers the bottom.
2. Roughly chop the carrots and onions.
3. Add these to the pan together with the garlic and set over a low heat.
4. Cover the pan and let the vegetables gently without burning for about 10 minutes, stir occasionally to distribute the heat.
5. Add the ground coriander, most of the bunch of fresh coriander and the stock.
6. Bring to a gentle simmer and cook until the vegetables have softened.
7. Remove from the heat and pour into a processor.
8. Blitz until there are no more visible lumps.
9. Pour through a sieve to remove any fibrous strands (coriander stems can be tough )
10. Finely chop remaining coriander and sprinkle over each portion of soup.
 

This is a lovely summery soup but you can make it richer by adding a little butter to the olive oil and by stirring in a little cream just before serving.