Tuesday, October 11, 2016

Carrot and coriander soup

I've been reading an interesting book, The Secret Life of Pronouns, by James W. Pennebaker. It's not just about pronouns, but about how people communicate with each other in different situations and locations. I was aware that some people call the herb coriander 'cilantro', but learnt from Professor Pennebaker's book that it may also be known as Mexican parsley or Chinese parsley, depending where you live. Coriander seems to invoke strong reactions. You either like it or you hate it. I like it, so this is one of my favourite soups ...

1 tablespoon butter
1 onion, chopped roughly
1 leek, chopped roughly
1 kg carrots, chopped roughly
3 cups vegetable stock
1 bunch coriander, chopped
salt and pepper to taste

Melt the butter in a large saucepan. Add the onion and leek and cook, stirring, for about 5 minutes. Add carrots and stock, and simmer till carrots are soft. Remove from heat, and purée until almost smooth. Reheat till almost boiling, then add coriander, pepper and salt.

Enjoy! Serves four. This recipe freezes well too.

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