Carrot and Coriander Soup
1 pound of chopped carrots
1 small, finely chopped onion
1 clove of garlic, crushed
3 1/2 cups of vegetable stock
1 tablespoon of freshly chopped coriander
6 teaspoons of olive oil
1 teaspoon of crushed coriander seeds
1 teaspoon of ground coriander
1/4 cup of chopped sultanas (seedless raisins, optional)
Salt and pepper to taste
Place the olive oil in a large saucepan and heat it. Next, add the chopped onion, carrots and garlic and cook them gently for about 10 minutes. Add the crushed and ground coriander to the vegetables, stir and allow the mixture to cook for about 1 minute.
Add three quarters of the vegetable stock to the vegetables and cover the saucepan. Allow the mixture to simmer for about 15 minutes or until the carrots are tender when pricked with a fork.
Carefully pour the soup mixture into a blender or food processor. Puree it and then add the remaining vegetable stock, chopped sultanas if you are including them, and the salt and pepper.
Pour the soup into serving bowls, garnish with the fresh coriander and serve.