Carrot, coconut and coriander soup
Carrot & Coriander soup is an all time British favourite and rightfully so, as it is a satisfying, healthy and delicious dish.
I basically adapted this recipe (to make it vegan and because I love coconut cream!) from an old vegetarian book of mine: Best-Ever Vegetarian by Linda Fraser .
It requires a bit of time and prep but it is totally worth it.
4 big carrots (500g), chopped
1 onion, chopped
1 celery stick, chopped
1 litre vegetable stock
1/2 cup coconut milk
a dash of coconut cream
1 tsp ground coriander
a big handful of fresh coriander
salt & pepper
Shallow fry the carrots, onion, and celery in a little oil in a saucepan.
Add the stock until it boils, simmer for 10 minutes until tender, then mix in a blender until smooth.
In a pan, shallow fry for a couple of minutes the ground coriander with the fresh bunch (save some leaves for the garnish) and add it to the soup along with the coconut milk (re-heat if necessary). Stir and check seasoning, add salt and pepper according to taste.
Serve in a plate or bowl, swirl in a bit of coconut cream and garnish with fresh coriander leaves.