Carrots and coriander are a classic combination and this recipe from Great British Chefs makes a wonderful midweek winter meal.
Ingredients:
2 T olive oil
1 onion, diced
1 t dried thyme, or 2 sprigs fresh
2 garlic cloves, sliced
1lb of carrots, and sliced
1/2 tsp coriander seeds
1/2 bunch of cilantro or 1/2 t of zhug
2 1/2 cups of vegetable stock, or water
dash of vinegar
salt & pepper, or peperoncini, to taste
Warm oil in a large pan, then add the diced onion and garlic with a pinch of salt and the coriander seeds. Sweat down until soft.
Add the carrots with the thyme and cook over a low heat for 10 minutes, or until the carrots are just starting to caramelize.
Pour in the vegetable stock or water and add the coriander stalks (reserve the leaves for garnish). The liquid should be about an inch above the vegetables. Leave to simmer for 45 minutes.
Carefully pour the soup into a blender and blitz until smooth. Taste and season with salt, pepper and a splash of vinegar.
Garnish with a drizzle of extra virgin olive oil and zhug or chopped fresh cilantro.
