Carrot and Coriander Chowder

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion and celery, sautéing for 5 minutes until softened.

   Tip: Don't rush this step—a gentle sauté brings out natural sweetness.

2. 2

   Stir in minced garlic and ground coriander, cooking for 1 minute until fragrant.

3. 3

   Add chopped carrots and potato cubes, stirring to coat with oil. Cook for 3-4 minutes.

4. 4

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

   Tip: Test with a fork—carrots should be soft enough to break easily.

5. 5

   Toast the coriander seeds in a dry pan for 1-2 minutes, then crush lightly and set aside.

   Tip: Toasting seeds intensifies their aromatic oils.

6. 6

   Use an immersion blender to purée the soup until smooth and creamy, or carefully transfer batches to a blender.

   Tip: For a chunkier texture, blend only half the soup and leave some pieces intact.

7. 7

   Stir in coconut milk and lemon juice, then season generously with salt and black pepper.

8. 8

   Warm through for 2-3 minutes, then ladle into bowls and garnish with toasted coriander seeds, fresh coriander, and a drizzle of olive oil.

   Tip: A small dollop of coconut yogurt adds extra richness if desired.