Carrot and coriander soup

This is a classic soup, very tasty and extremely easy to make. 

I am usually disappointed when I eat it out. The carrot taste is strong but the coriander taste is almost non-existent. The trick is not to cook the coriander. Add it when the soup is done. This way the coriander's taste will come through.

This is a Delia Smith's inspired recipe. I loved her idea of roasted coriander seeds!

Serves: 8 persons.

Ingredients:

• 1kg carrots, washed, topped & tailed, sliced (I do not peel the carrots as I get more for my money and they are going to be blitzed anyway!)
• 300g potatoes, peeled and chopped
• 2 small onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tbsp coriander seeds
• 25g butter
• 1.5 litres vegetable stock
• salt & pepper to taste
• 30g coriander, finely chopped

Method:

1. Dry roast the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 min or until they begin to look toasted.
   

   
   
   
2. Tip the seeds into a pestle and mortar and crush them coarsely.
   

   
   
   
3. Heat the butter in a large pan. Add the carrots, potatoes, onions, garlic and crushed coriander seeds.
   
   

   
   
   
4. Stir the vegetables in the butter, cover the pan and let the vegetables cook on a gentle heat for 10 min or until they begin to soften.
5. Add the stock and the steams of the coriander and bring everything to the boil. 
   

   
   
   
6. Reduce the heat and simmer covered for a further 20 min or until the vegetables are tender.
   
   
   
7. Blitz the soup with a handheld blender and add salt & pepper to taste.
   
   
   
8. Add the freshly chopped coriander.
   
9. Serve warm.