This soup is stunning. The taste is amazing. Thank you so much for posting this.
Not your typical carrot soup, for sure! Loved the citrus notes combined with the earthiness of the coriander and cumin. Have to admit I didn't bother with the twists, and I didn't have rice flour so used regular flour instead. Other than that, I followed the recipe exactly, even to the crushing of the coriander seed. It was well worth the effort -- we have left-overs plus the better part of a box of clementine oranges to eat up!
Absolutely delicious. Served this at a party and it was a hit. Thanks!
prepared as the recipe directed....after the final 30 minute covered simmer, the soup was very thick and required generous additions of stock. i found that the resulting soup tastes better when served cold - not that the warmed soup is not delicious - when cold, the taste of the carrots comes through with the orangy tang.
Yet another OUTSTANDING RECIPE from a great Zaar Chef! Thanks so much for sharing it with us! I did use coriander seeds here & followed the recipe right on down for an EXTREMELY TASTY SOUP! I was tempted to cut the recipe in half, because there were only 2 of us, but I didn't, & we had this soup a 2nd time around, which was just as wonderful as the first! Definitely a keeper of a recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #38]
This is magnificent! The flavors are so vibrant and refreshing and the soup itself is beautiful. I made this with vegetable stock from Culinary Queen's Broccoli Cream Cheese Soup and this time used crushed fennel seeds (couldn't find the coriander seeds till afterwards). Absolutely loved it. Am thinking about some cilantro pesto as a garnish? Great recipe, Karen--thanks!!