Carrot and Coriander Soup

This is a lovely soup especially since coriander is somewhat reminiscent of the flavour of roasted orange peel, making this a perfect partnership. Serve the soup with plenty of warm crusty bread

Serves6 Origin Europe
Preparation 5 min Heat rating (Mild)
Cooking 40 min Ease (Easy)
Vegetarian Yes


1 tbsp Coriander seeds
900g carrots, peeled and chopped
25g butter
1 small clove garlic, crushed
1.2 litres chicken or vegetable stock
3 tbsps chopped fresh coriander, plus 6 small sprigs, to garnish
3 tbsps crème fraîche
salt and freshly ground black pepper


Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely.
Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften about 10 minutes.
Next, add the stock and season with salt and pepper and bring everything up to the boil. Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidize the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.

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