The other day I was at the restaurant Fresh, a vegan restaurant in Toronto, for lunch. I had a delicious carrot soup. I've had carrot soup many times however what made this soup stand out is the coriander. Coriander is used to lift other ingredients - it enhances and promotes the other flavours in the dish. Coriander and cilantro (the seeds of the plant are usually referred to as coriander and cilantro are the leaves) have various health benefits including cholesterol-lowering effects, antimicrobial properties and antianxiety action.
Carrot soup is easy to make. A bag of organic carrots are inexpensive. You can make a big batch for the family or freeze a batch if you are only cooking for one, unless you don't mind eating carrot soup twice a day for 3 days.
Here is the recipe adapted from Fresh:
2 tbsp olive oil (or grapeseed oil)
2 onions, peeled and chopped
3 tbsp coriander, ground (I use my coffee grinder)
6 cloves of garlic, crushed
2 tbsp marjoram
3 large carrots, peeled and chopped (if using organic carrots, I don’t peel them)
1 medium sweet potato, peeled and chopped
8 cups vegetable stock
½ cup chopped fresh cilantro
½ tsp sea salt
Cayenne pepper to taste
1. Heat the oil over medium heat in a soup pot. Add onions and cook for about 5 minutes until browned.
2. Add the coriander, garlic and marjoram to the onions and cook for 1 minute.
3. Add the carrots and sweet potato to the pot. Sauté for 1 minute.
4. Pour the vegetable stock into the pot of ingredients and bring to a boil. Let simmer until carrots and sweet potato are soft. Add the fresh cilantro, sea salt and cayenne pepper to taste.
5. Purée, using hand blender or food processor. Garnish with some fresh cilantro.
I hope you enjoy the soup!