Carrot and Coriander Bisque
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A silky, warming bisque that combines sweet roasted carrots with aromatic coriander seeds and a hint of orange zest. Finished with a swirl of coconut cream, this elegant soup is both comforting and refined.
Ella x
Ingredients
- 800 gcarrots(peeled and chopped)
- 1onion(roughly diced)
- 2 tspcoriander seeds(toasted)
- 1000 mlvegetable stock
- 100 mlcoconut cream
- 1 tsporange zest
- 3 sprigsfresh thyme
- 2 tbspolive oil
- 2garlic clove(minced)
- 1 tspsea salt
- 1 tspblack pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
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