Carrot and Coriander Broth

Instructions

1. 1

   Toast the coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside.

   Tip: Toasting releases the essential oils and deepens the flavour.

2. 2

   Heat olive oil in a large pot and add the quartered onion. Sauté for 4 minutes until softened, then add crushed garlic and sliced ginger, cooking for another 2 minutes.

   Tip: Don't brown the garlic; you want a subtle, sweet base.

3. 3

   Add the chopped carrots and toasted coriander seeds to the pot, stirring well to coat with oil. Cook for 3 minutes.

4. 4

   Pour in the vegetable stock and add the bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are very tender.

   Tip: The carrots should break apart easily with a fork when ready.

5. 5

   Remove the bay leaves. Using an immersion blender, blend the broth until smooth and creamy, working in batches if needed.

   Tip: For a chunkier texture, blend only half the broth.

6. 6

   Season with sea salt and black pepper to taste, then add the juice of half a lemon and stir through.

   Tip: Taste and adjust acidity—add more lemon if needed for brightness.

7. 7

   Divide the broth among bowls and garnish generously with fresh coriander leaves before serving hot.

   Tip: A drizzle of good olive oil adds richness to each bowl.