Updated: Jun 24
A simple fall soup that highlights the combination of fresh carrots spiced with both roasted coriander powder and a drizzle of fresh cilantro-yogurt sauce. This healthy soup pops with flavors from the sweetness of carrots with a light herbaceous cilantro scent. It pairs well with bread and cheese and a Chardonnay for a light summer dinner.
‘This was one of my early cookbooks, one that I have cooked at least half the recipes from. There are soups from around the world, including delicious purées like this one to elaborate one-dish meals. This is one of those books that will make you fall in love with soup!
For more recipes from this cookbook click here.
3-4 tablespoons olive oil
3 thin leeks, washed well and sliced into thin half circles
1 lb carrots, chunked
1 tablespoon ground coriander
5 cups low sodium chicken/vegetables stock or water
Salt and black pepper to taste
1/2 cup yogurt
4 tablespoons fresh cilantro
1 garlic clove
Salt to taste
Heat oil and sauté the leeks on medium heat till translucent but not browned, about 3-5 minutes. Add the carrots and sauté on medium heat for an additional 5-7 minutes till they begin to get cooked. Add the coriander powder and pepper and cook for 2-3 minutes. Add stock and salt and gently simmer for 30 minutes
Purée the soup with a hand blender or in a blender till very smooth. Taste and adjust salt pepper and coriander. You can adjust the consistency of this soup from that of heavy cream to really thick, based on your preference.
While the soup is simmering, in a small blender, purée the yogurt, cilantro, garlic, salt and pepper till smooth. Store in the fridge till needed, a minimum of 1 hour, for the flavors to blend.
Serve heated in a bowl topped with the cilantro sauce.