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CARROT AND CORIANDER SOUP
INGREDIENTS
2 leeks, about 500g
1kg carrots
2 Tbs cooking oil
1 litre low-sodium chicken stock or vegetable stock, or water
25g fresh coriander sprigs
Salt and freshly ground black pepper to taste
Fresh coriander leaves for garnish (optional)
METHOD
1. Trim and discard the dark green parts of the leek. Slice and discard the root end. Peel and discard the first layer of the trimmed leeks. Check that there is no grit or sand hiding in between the layers of leek. If there is, wash it off and pat dry with paper towels. Slice the leeks thinly and set aside in a colander.
2. Rinse the carrots and pat dry. Slice the top end, peel the carrots and cut crosswise into 3 to 4cm chunks.
3. Heat the oil in a soup pot over medium-low heat, add the leeks and stir until wilted and fragrant, for about two minutes. Add the carrots and stir-fry for one to two minutes.
4. Add the stock or water and bring to a boil over medium-high heat. Once it comes to a boil, lower the heat to medium low and let cook for 30 to 35 minutes, or until you can pierce through a thick chunk of carrot easily with a sharp knife.
5. Chop and discard the coriander roots and cut the rest crosswise into 3 to 4cm lengths.
6. If you have an immersion blender, add the coriander to the soup pot and use the blender to puree the soup. If you do not, process the coriander and carrot soup in a blender or food processor until very smooth. Do this in two or more batches, depending on how large the appliances are.
7. Pour the soup into a clean saucepan set over low heat. Stir to mix well. If the soup is too thick, add enough hot water so that it is the consistency you like. Taste and add salt if needed, and pepper to taste. The recipe makes 1.8 litres of soup. Ladle into bowls, top with coriander leaves if using, and serve with bread.
Serves four as a main meal and six as a starter