Put Ground Coriander To Work
Carrot and Coriander Soup
Serves 4
Blooming ground coriander in the fat is the secret to this silky, warmly spiced soup.
Ingredients
- 2 tbsp olive oil or butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1.5 lbs carrots, peeled and sliced into rounds
- 2 tbsp ground coriander
- 4 cups vegetable or chicken broth
- Salt and black pepper to taste
- Optional: a splash of cream or coconut milk for richness
- Fresh cilantro leaves or a sprinkle of toasted coriander seeds for garnish
Instructions
- Saute: In a large pot, heat the oil or butter over medium heat. Add the onion and cook until soft and translucent.
- Bloom the spice: Add the garlic and the ground coriander. Toasting the coriander in the fat for about 1 minute is the secret to unlocking its deep, woody, and citrusy aroma.
- Simmer: Add the carrots and stir to coat them thoroughly in the coriander-infused oil. Pour in the broth, bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
- Blend: Use an immersion blender, or a standard blender once slightly cooled, to puree the soup until silky smooth.
- Finish: Stir in the cream or coconut milk if using, and adjust seasoning with salt and pepper.
- Serve: Garnish with fresh cilantro. The freshness of the leaves provides a beautiful contrast to the warm, ground spice in the base.
