Carrots share a love affair with coriander in this rich yet light soup. Carrots are cooked with onion and dried coriander, then blitzed with fresh cilantro leaves. The sweetness of the carrot is tempered by the spice of coriander and cayenne, while the strength of fresh cilantro is mellowed as it mingles with the sweet and savory flavors of the stock. All in all, a lovely match.
Carrot Soup with Coriander Seed and Cilantro
1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, thinly sliced
2 teaspoons ground coriander
1/4 teaspoon cayenne
4 cups chicken stock
1/2 cup cilantro sprigs
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrots, ground coriander and cayenne. Cook, stirring, 1 minute. Add stock. Bring to a boil, reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes. Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Purée until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently rewarm over medium heat. Serve soup warm garnished with fresh cilantro sprigs.
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