Carrot Coriander Soup - Secret Recipe Club

Good Morning! Today is one of my favorite days of the month. Secret Recipe Club time! I was assigned a fabulous blog this month; The Gorgeous Gourmet! She is from South Africa, and has a wonderful variety of recipes. Her blog is clean and very attractive. If you click on the link, and it doesn't connect, try again on another computer. My computer at work doesn't allow me to go there, but I get to spend hours on her site at home! 

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

The Gorgeous Gourmet

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.

Enjoy!