Carrot and Coriander Bisque

Instructions

1. 1

   Toast the coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then set aside to cool slightly.

   Tip: Toasting releases the seeds' essential oils for deeper flavour.

2. 2

   Heat olive oil in a large pot and sauté the onion and garlic for 4 minutes until softened and translucent.

   Tip: Don't let the garlic brown, as it will become bitter.

3. 3

   Add the chopped carrots, toasted coriander seeds, and fresh thyme sprigs to the pot. Stir well and cook for 3 minutes.

   Tip: Stirring helps distribute the coriander flavour throughout the vegetables.

4. 4

   Pour in the vegetable stock and bring to a gentle boil, then reduce heat and simmer for 20 minutes until carrots are very tender.

   Tip: The longer simmer ensures the carrots are soft enough to blend smoothly.

5. 5

   Remove the thyme sprigs and use an immersion blender to puree the soup until completely smooth and silky.

   Tip: Work in batches if using a regular blender, and never fill it more than halfway.

6. 6

   Stir in the coconut cream and orange zest, then taste and adjust seasoning with salt and pepper.

   Tip: Add the orange zest gradually as its intensity can vary.

7. 7

   Heat gently for 2 minutes without boiling, then ladle into bowls and serve immediately with a drizzle of extra coconut cream if desired.

   Tip: Keep the temperature below boiling to preserve the delicate coriander and orange notes.