Carrot and Coriander Soup
Only complete and utter chumps use dried coriander powder to make this soup! Its fresh coriander that makes this soup come alive, remember to buy your coriander with the roots intact which contain deep, intense flavours. Don't bother to peel the carrots as you're going to blend the ingredients at the end.

Serves 4

     

Ingredients
30 ml olive oil
4 garlic cloves, chopped
2 onions, sliced
4 stalks celery
2 tlbsp tomato puree
450g / 1 lb carrots
860ml/ 1.5 pints chicken or vegetable stock
1/2 bunch fresh coriander
4 tblsp creme fraiche (optional garnish)

Don't peel the carrots, the skin is an excellent source of nutrients. Just be sure to wash well!
Brown off garlic for full flavours
 
 
 
 
 

Mise-en-Place:
chop garlic, slice onions, wash celery, carrots and coriander. Slice the celery and carrots. Add stock to hot water, reserve some chopped coriander for garnish

Method:
Add oil to saucepan and heat
Add garlic and 'brown off'
Add onion and celery and 'brown off'
Add carrots, allow to colour slightly
Add tomato puree cook 2-3 minutes. Stir continuously.
Add remaining ingredients, simmer for 10 mins
Blend all ingredients

Adjust:
To deepen flavour add more stock.
To lighten flavor add more coriander leaves (not the roots which will deepen the flavour!)

Presentation:
Add a tablespoon of creme fraiche to each bowl
Scatter chopped or whole coriander leaves over soup bowl
Serve with bread.
History behind the dish:
Carrots have been documented in use as far back as the Greek and Roman eras. Early breeds of carrot were purple and black in colour and it was only due to Dutch cultivation that the orange colour (with which we are now familiar) came about.