Carrot & Coriander Soup

This one was completely unplanned. I wondered what to make with all the carrots and parsnips I had in the fridge. Since I am still in my blended soups mode it didn’t take too much planning. I have to admit I have never had carrot soup before, it never sounded very appealing. Now I know I was missing out! A small tip: pick two of your favourite spices, they will elevate the flavours and completely transform this dish. Cilantro, cumin, garlic or ginger combine beautifully with carrots, but be creative and see what works for YOUR palate!

Ingredients:

  • 4 medium carrots
  • 1 medium parsnip
  • ½ small onion
  • 1 teaspoon of freshly grated ginger
  • 2 cloves of garlic
  • fresh coriander
  • butter / olive oil
  • salt, pepper, cumin

Method:

Chop the onions and fry with a tablespoon of butter (or olive oil) in a medium size saucepan until  lightly browned on the edges. Wash, peel and slice the carrots and the parsnip and add to the saucepan. Cover with the lid and allow to saute for 3 minutes on low heat. Then add about 200 ml (~ ⅔ cup) of hot water and simmer until completely soft. Take the lid off and add the aromatics: roughly chopped garlic and coriander, grated ginger, salt, pepper and cumin. I also added a pinch of piri-piri spice and a teaspoon of light cream. Blend all of the ingredients with immersion blender. Adjust flavours if required. Serve hot!

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