Recipe by Kookaburra
We used to buy this soup, but it disappeared from the supermarket shelves. Luckily, by then, I had eaten so much of it, it did not take too much time to recreate it. I think the home-made variety is even better!
Top Review by libertyshea
Absolutely wonderful! A taste explosion! It tasted exactly like the carrot and coriander soup served in the pub I used to frequent in Cambridge. I doubled the tomatoes. I substitued coriander powder (i believe coriander powder is made from ground coriander seeds) for the coriander root. I used about 1 1/2 tablespoons to give it lots of flavor! I used chicken broth as well as boullion cubes to make the stock. My father doesn't like cilantro, but he loved this soup. I served the soup with warm beer bread. It was a huge hit at our house. I plan to make it again and again.
- 1 tablespoon oil
- 2 small onions, diced
- 1 coriander root, chopped finely (cilantro)
- 200 g canned tomatoes, chopped
- 600 g carrots, peeled and sliced
- 1 liter chicken stock, plus
- 1⁄2 cup chicken stock, extra
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup fresh coriander leaves, roughly chopped and loosely packed.
- 1⁄2 cup cream
Directions See How It's Made
- Heat oil in a large saucepan or stockpot.
- Add onions and cook until transparent.
- Add coriander root and cook for 1 minute or until fragrant.
- Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
- Add chicken stock and pepper and bring to the boil.
- Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
- Add the extra half a cup of stock to replace liquid lost through evaporation.
- Add coriander leaves.
- Blend or process soup until smooth.
- Add cream, taste and adjust seasoning.
- For a smoother, velvety soup, press soup through a sieve and reheat before serving.