Carrot and Coriander Soup is an easy soup to make that will certainly warm you up on a cold day. Made by roasting carrot, parsnip and onion with oil and a sprinkle of warm spices. The vegetables are blended until smooth. Coconut milk is added and the soup is heated through. Serve Carrot and Coriander Soup with a drizzle of coconut milk and sprinkle with coriander and coconut flakes.
Carrot And Coriander Soup Recipe
Serves: 4
Ingredients:
6 large carrots, peeled and halved lengthways
2 parsnips, peeled and halved lengthways
2 brown onions, cut into wedges
1 tbsp olive oil
1 tbsp coriander seeds
4 fresh coriander roots
4cm fresh ginger, peeled and thinly sliced
4 cups chicken or vegetable stock
300ml can coconut milk
1 tbsp coriander, finely shredded
2 tbsp coconut flakes, toasted
Method:
Preheat oven to 200°C. Place carrot, parsnip and onion in a large roasting pan. Drizzle with oil and sprinkle with coriander seeds, coriander roots and ginger. Season with salt and freshly ground pepper.
Roast, turning occasionally, for 1 hour or until golden brown and caramelised.
Add stock and cook for 5 minutes or until softened. Remove from heat.
Transfer to the jug of a blender and blend until smooth. Put in a clean saucepan and place over medium heat.
Add half the coconut milk and stir to combine. Cook, stirring, for 5 minutes or until heated through.
Ladle among serving bowls. Drizzle with remaining coconut milk and sprinkle with coriander and coconut flakes.
