I had a hard time, as usual, picking my recipe. The Pumpkin Fritters sounded really good...but I was out of pumpkin. A lot of her recipes were similar to mine, and I was tempted to try hers to see which recipe I liked better, but ultimately I decided to try something new. I picked the Carrot Coriander Soup!
I only made a change of adding more ground coriander. Coriander is the seed of the cilantro plant, and this recipe uses both coriander and cilantro. The soup really needed more flavor, so I doubled the coriander. I also added some heavy cream when serving. The Gorgeous Gourmet mentioned doing this. This soup is light, and would be great with a grilled cheese sandwich!
Carrot Coriander Soup
1 Tb oil
3 cups chopped carrots (they don't have to be cut too small because everything will be pureed)
1 onion, chopped
2 teas ground coriander
salt and pepper
1 liter (4 cups) vegetable stock
1 cup fresh cilantro
Heavy Cream to serve
Heat oil in a large soup pan. Add in carrots and onion, and cook until onion is translucent. Add in the coriander, salt and pepper, and the vegetable stock. Bring to a boil, and simmer until the carrots are cooked through. Add in 1/2 cup chopped cilantro.
Cool the soup slightly, and use a hand immersion blender or a stand blender to blend the soup.
Serve warm, with the extra cilantro on top as a garnish. Add cream to soup if desired.