Carrot and Coriander Soup

From The Best of Vegetarian Cuisine


This has been a favorite for a long time. An impressive dish to serve guests. (They’ll think you’re a gourmet cook.) Serves 4-6.

3 TB butter/margarine
12 ounces carrots, diced
3 celery ribs
3 to 3 ¾ cups vegetable stock or chicken stock
1 Tb finely chopped fresh cilantro (or 1-3 tsp ground coriander)
2 teaspoons ground coriander
1 tsp ground cumin
Chopped fresh cilantro for garnish

1. Melt the butter in a large, heavy bottomed saucepan, but do not let it brown.

2. Sauté the carrots and celery in it over gentle heat for a minute or two, stirring and turning to coat them with butter.

3. Add the ground coriander and cumin, turn the heat up a little and fry for another 3-4 minutes, stirring fairly vigorously.

4. Pour in the stock, bring to a boil and simmer, covered, for 30 minutes. Let cool a little.

5. Put through a blender and return to a clean saucepan. Reheat gently. Add the chopped or ground coriander and serve hot, garnished.