Carrot and Coriander Potage
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A velvety, warming soup infused with aromatic coriander and the natural sweetness of roasted carrots, finished with a touch of cream and fresh herbs.
Ella x
Ingredients
- 800 gcarrots(peeled and chopped)
- 1onion(diced)
- 3garlic cloves(minced)
- 2 tspcoriander seeds(toasted and crushed)
- 1000 mlvegetable stock
- 30 mlolive oil
- 20 gfresh coriander(chopped)
- 100 mldouble cream
- 1 tspsalt
- 1 tspblack pepper
- 15 mllemon juice
Detail level
Instructions
- 1
Toast the coriander seeds in a dry pan over medium heat for 2 minutes until fragrant, then crush them coarsely using a mortar and pestle.
Tip: Toasting the seeds releases their essential oils for deeper flavour.
- 2
Heat the olive oil in a large pot over medium heat and sauté the diced onion for 5 minutes until softened and translucent.
Tip: Cooking the onion slowly builds a sweet flavour base.
- 3
Add the minced garlic and crushed coriander seeds to the pot, stirring constantly for 1 minute until the kitchen fills with aroma.
- 4
Pour in the chopped carrots and vegetable stock, bringing the mixture to a boil, then reduce heat and simmer for 20 minutes until the carrots are completely tender.
Tip: The carrots will soften significantly and release their natural sweetness into the broth.
- 5
Remove the pot from heat and allow the soup to cool slightly, then use an immersion blender to purée until completely smooth and velvety.
Tip: For an extra-silky texture, pass the soup through a fine sieve after blending.
- 6
Stir in the double cream and fresh coriander, then season to taste with salt, black pepper, and lemon juice for brightness.
Tip: The lemon juice adds a subtle tang that balances the sweetness of the carrots.
- 7
Gently reheat the potage over low heat without allowing it to boil, then ladle into warm bowls and serve immediately.
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