Yield: 4-6 servings
1 onion
6 carrots
1 tablespoon of coriander seeds
1 tablespoon of ground coriander
1 teaspoon of fresh grated ginger
grated peel of 1 orange
1 liter of broth (chicken or vegetable) or water
400 ml of coconut milk
Salt and pepper
1. Cut the onion into large pieces; later we will puree the soup, so the size of the onion pieces does not matter at all.
2. Peel the carrots and cut them into large slices.
3. Heat a few tablespoons of olive or coconut oil in a pan, add crushed coriander seeds and fry them for a few minutes. Add onions, ground coriander, and grated ginger. (A few times I replaced fresh ginger with ginger powder, the soup was still edible 😊) Cook everything on medium heat, stirring occasionally, until the onions soften.
4. Add carrots, add broth or water. If you have an orange grate its peel and cook until the carrots are very soft. I usually transfer all the vegetables from the pan to a pot where I finish cooking and puree soup until it is smooth. At the end, pour coconut milk, season with salt (1 Tbsp) and pepper (1 Tsp), and heat until boiling.
5. You can use fresh cilantro leaves, shaved or shredded Parmesan cheese or whatever you think is appropriate for the garnish 😊
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