This recipe is simplicity itself. Lovely for lunch with crusty bread, and for a more refined dish, sieve the soup, add a dollop of creme fraiche and some chopped coriander – perfect as a refined starter for dinner with friends.
Carrot, Cumin and Coriander Soup
- Prep Time
- Cook Time
- 1 large onion, chopped
- 2 tbsp Olive Oil
- 6 large carrots, grated
- 1 pinch chilli flakes
- 2 tsp cumin seeds
- 2 tsp brown sugar
- 2 tsp ground coriander
- 600ml vegetable stock
- 2 tbsp chopped fresh coriander
- 2 tbsp Creme fraiche
- salt and black pepper to taste
- Pan roast the cumin, coriander powder and chilli flakes until toasted
- In a large saucepan fry the onion in the oil. When soft add the toasted spices.
- Add carrots, stock and sugar and bring slowly to a boil before lowering the heat to a gentle simmer.
- Simmer for 30 minutes leaving the pan lid on. Check the carrots are soft and cooked through.
- Blend in a liquidiser or with a stick blender, adding 2 tbsp chopped coriander and the creme fraiche. Check the seasoning
- Delicious as it is or can be sieved, before adding the coriander, for a more refined finish.
Recently whilst sorting out my groaning cookbook shelves I came across a tatty folder full of recipes from what now seems like 'another life' - when my brother Duncan and ...Read more about this chef..