Carrot and Coriander [ Cilantro] Soup

Dawn

This soup is sooo good and very easy. It can be served as a first course, lunch or an accompaniment to gorgeous grilled chicken... the possibilities are endless.

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Prep Time 10

Cook Time 20

Course Lunch, Soup, Starter

Cuisine American, Australian, British, Continental, International, Mediterranean

Servings 4

Equipment

Blender or Hand Blender
Electronic digital scales

Ingredients

1 Litre Vegetable or Chicken Stock [ 35 1/2 ounces]
1 Medium White Onion, peeled and chopped roughly
550 gram Carrots, roughly chopped [ 20 ounces]
2 Garlic cloves, peeled
1 Bag [25 grams] Coriander - 3/4 minced [Note 1] Reserved the other 1/4 for garnish
100 ML Single Cream [ 3 1/2 ounces]
10 - 20 gram Knob of Fresh ginger [1 - 1 1/2 cm OR 3/4 inch] peeled and chopped roughly optional and to taste
Salt & White Pepper to taste

Instructions

Gather and weigh your ingredients
Pour the stock into a medium sized, heavy based saucepan over medium heat
Add the carrots, garlic, onion and ginger (if you are using)
Bring up to a gentle boil and allow to cook through until the carrot is tender and the liquid has reduced by about a quarter.
Remove from the heat and cool slightly
Meanwhile, pick the the leaves from the stalk of the Coriander and set aside
Once the carrot mixture is cool enough, pour it into a food processor or use a hand blender and blend until smooth.
Transfer back to the saucepan over medium low heat and add the salt and white pepper to taste (I like to add enough white pepper to get a bit of a zing)
Simmer to reduce a bit more if needed- you want it to be quite thick at this point.
Add the minced Coriander and stir through - check the seasoning. [Note 2 ]
Stir through the Single Cream and continue warming through on low-ish heat
When thoroughly heated through, check the final seasoning
Ladle into bowls and garnish with the remaining leaves of Coriander

Notes

Note 1. Cilantro in America

Note 2. Definition of mince