I was so happy to find this The Lost Kitchen email in my inbox today, she must’ve known I’d harvested carrots over the weekend!
https://findthelostkitchen.com/pages/toasted-coriander-carrot-soup
Carrot & Coriander Soup
Serves 6 (or 4, if using 4 cups stock)
3 tablespoons extra-virgin olive oil
2 tablespoons coriander seeds (I used ground which was fine. Although it’s probably old in my spice cabinet. It wasn’t overpowering at all.)
2 cups chopped yellow or white onion
2 garlic cloves, minced
2 teaspoons kosher salt, or more to taste (use less! At least half as much.)
Freshly ground black pepper
4 cups peeled carrots cut into 1/2 inch chunks (used garden fresh!)
4 tablespoons unsalted butter
2 tablespoons brown sugar
5 cups chicken stock (I used 3c water and added 3 tsp Penzeys chicken base)
IN A LARGE HEAVY-BOTTOMED POT, combine the oil and coriander seeds and toast the seeds over medium heat, stirring frequently, until fragrant, about 1 minute.
Add the onion and garlic, season with 1 teaspoon of the salt (use 1/2 tsp)and a few cracks of pepper sir, and cook until the onions are translucent, 4 to 5 minutes.
Add the carrots, the remaining teaspoon of salt (half), and a few cracks of pepper and stir to coat. Stir in the butter and toss the carrots until the butter has completely melted. Add the brown sugar and stir until it dissolves. Pour in the stock, bring the mixture to a simmer, and cook until the carrots are just tender, 8 to 10 minutes. Remove the pot from the heat.
Working in batches if necessary, carefully transfer the hot soup to a blender and blend until smooth. Strain the soup through a fine-mesh strainer (straining totally unnecessary) back into the pot. Taste for seasoning, adding more salt and/or pepper if needed. Serve hot.
MAKE IT YOUR OWN: This soup is really versatile and pairs well with many other flavors and textures. Try garnishing with a drizzle of honey, a dollop of crème fraîche or yogurt, a sprinkling of sunflower seeds, or a few sprigs of cilantro.
