Adapted from deliaonline. I "veganized" this recipe by using coconut oil and coconut milk instead of butter and creme fraiche, so this soup is also healthier, with 0% cholesterol. I added toasted pumpkins seeds for a nice contrasting crunch to this silky smooth soup.
2poundscarrotsabout 14-16 whole carrots, peeled, trimmed and cut into 1" pieces
1small clove garliccrushed
6cupslow sodium vegetable stock
salt and freshly ground black pepperto taste
fresh cilantrofor garnish, optional
toasted pumpkin seedsoptional
Dry roast coriander seeds in a small frying pan over medium heat until fragrant, about 1-2 minutes. Crush in a mortar and pestle.
Heat coconut oil in a soup pot. Add carrots, garlic and 2 teaspoons crushed coriander seeds. Stir carrots well, then cover pot and let vegetables cook over medium-low heat until they begin to soften, about 10 minutes. Add stock and bring to a boil; reduce heat to low and simmer 20 minutes, partially covered, or until vegetables are tender.
Let soup cool slightly, then puree in blender or food processor.
Season to taste with salt and pepper.
Ladle into serving bowls and garnish with swirl of coconut milk, fresh coriander, pumpkin seeds, and remaining crushed toasted coriander seeds.
Carrot and Coriander Soup
Amount Per Serving
Calories 205Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 37890IU758%
Vitamin C 13.6mg16%
* Percent Daily Values are based on a 2000 calorie diet.