Carrot and coriander soup

This is a simple fall soup that highlights the combination of fresh carrots spiced with roasted coriander powder and a drizzle of fresh cilantro-yoghurt sauce. This healthy soup pops with flavours from the sweetness of carrots with a light herbaceous cilantro scent. It pairs well with bread, cheese, and a Chardonnay for a light summer dinner.

This was one of my early cookbooks; I have cooked at least half of its recipes. The soups are from around the world, including delicious purées like this one and elaborate one-dish meals. This is one of those books that will make you fall in love with soup!

For more recipes from this cookbook, click here.

Ingredients:

3-4 tablespoons olive oil

3 thin leeks, washed well and sliced into thin half circles

1 lb carrots, chunked

1 tablespoon ground coriander

5 cups low sodium chicken/vegetables stock or water

Salt and black pepper to taste

1/2 cup yoghurt

4 tablespoons fresh cilantro

1 garlic clove

Salt to taste

Heat oil and sauté the leeks on medium heat until translucent but not browned, about 3-5 minutes. Add the carrots and sauté on medium heat for an additional 5-7 minutes until they begin to get cooked. Add the coriander powder and pepper and cook for 2-3 minutes. Add the stock and salt and gently simmer for 30 minutes.

Purée the soup with a hand blender or in a blender until very smooth. Taste and adjust salt, pepper, and coriander. Depending on your preference, you can adjust the consistency of this soup from light to really thick.

While the soup is simmering, purée the yogurt, cilantro, garlic, salt, and pepper in a small blender until smooth. Store in the fridge until needed, at least 1 hour, for the flavors to blend.

Serve heated in a bowl topped with the cilantro sauce.