Tuesday, October 23, 2012

Carrot- Coriander soup

This soup is mentioned in a Betty Neels novel. The recipe I have used here, is by Jamie Oliver. A good Fall soup. It tastes like a simple, Indian soup or "curry", btw.

carrot-coriander soup

1 tbsp vegetable oil
1 onion, chopped
1 lb. carrots, sliced
1 clove garlic, crushed
1 tsp ground coriander
2 pints vegetable stock
3 tbsps chopped fresh coriander ( cilantro)
a squeeze of lemon juice
freshly grated nutmeg to taste
salt, pepper
single cream (use whipping cream) for garnish

1/2 tsp mustard or cumin seeds (optional) -- Pls. see my Note.

Heat oil --> onions, carrots, garlic = soft. <---+ coriander powder+ salt+ pepper. <--- stock = boil.
Cover & simmer - 20 minutes. <--- fresh cilantro. ---> all in blender = smooth.
+ lemon juice + nutmeg. Reheat until warm.
garnish with cream-swirl.

Note: Popping some mustard or cumin seeds in the heated oil, before adding the onions would give it another dimension tastewise, and visually.
PS: If annoyed by the way I've written out the method, it's just because I am too lazy some days. and testing out a different way. anyway, for the recipe in real words, you may go to jamieoliver.com.

Actually I would prefer  soups a little less processed, and the vegetables not cooked to death. I like some bite in them -- but that is my preference. Some like the velvety smoothness of the pureed version. Of course the blended version is always better if one is in convalescence or there is something wrong with the teeth, like if there is none left.

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