Carrot Coriander Soup

Leggy Peggy's Note:

This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 2 ounces vegetable oil or 2 ounces butter
• 2 lbs carrots , peeled and sliced
• 1 large red onion , peeled and chopped
• ½ teaspoon coriander seed , crushed
• ½ teaspoon coriander , ground
• ½ teaspoon mace
• 2 teaspoons brown sugar
• ½ teaspoon salt (to taste)
• ¼ teaspoon pepper (to taste)
• 4 teaspoons lemon juice
• 8 -10 cups vegetable stock (not all added at once)
• 3 tablespoons pearl barley
• 1 1⁄3; cups heavy cream (optional)
• ½ cup cilantro , chopped (to garnish)

Directions:

1. Heat oil or butter in a pan large enough to hold all the ingredients.
2. Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
3. Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
4. Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
5. Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
6. Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
7. Heat through, but do not boil.
8. Serve, garnished generously with chopped cilantro.

Reviews

[Chef #836708]

In the past I made a Carrot Coriander soup with potatoes and orange juice so was looking for something like that when I came across this one. I decided to try it and my husband and I agree we love it even more than the old one! It is a keeper! I bought 5 pounds of carrots for 99cents and then thought.. what to do with these? This is gourmet! I did not have mace so substituted cumin and was pretty liberal on all the spices and lemon juice. I only used about 1 1/2 cups broth to thin the soup in the end and used about 1/2 cup of milk and thought it was perfect. Even my 2 year old daughter ate it! Very yummy and healthy!

[Susie D]

This recipe received firm 5 stars from both of us, even after I told my DH we were having carrot soup for the meal. He wasn't expecting to like it and really did. I thought this was simply outstanding and it is a recipe I will make a again! Thank you for your entry in RSC #10.

[Engrossed]

This soup is OUTSTANDING! Simple, elegant, and FULL OF FLAVOR. I only made 2 servings and wish I made more. I used Enova oil and sliced peeled baby carrots. I didn't have coriander seeds so doubled the ground coriander. I used brown sugar Splenda. I used 1 (14oz) can of vegetable broth and didn't use the cream. I covered it for step 4. I used my immersion blender to puree it. The cilantro went extremely well with it. My hubby practically licked his bowl. This one deserves to win. Good luck!