Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 pound carrots, washed and sliced
1 clove garlic, crushed
1 teaspoon ground coriander Salt and pepper to taste
4 cups vegetable stock
3 tablespoons chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Cream or half-and-half, optional
Preparation
To cook carrots:
Heat oil in large pan. Add onion, carrots and garlic. Saute for 4 minutes or until beginning to soften but not color. Stir in ground coriander and plenty of salt and pepper.
Cook for 1 minute.
To cook soup:
Add stock. Bring to a boil. Cover. Simmer for 20 minutes or until carrots are very tender. Stir in fresh coriander.
To puree and serve:
Whiz soup with stick blender or puree in food processor. Add lemon juice and nutmeg to taste. Adjust seasoning as necessary. Reheat until heated through but not boiling. Garnish with swirl of cream or half-and-half.
