20g fresh Coriander leaves
1 small Red Onion (chopped)
2-3 Garlic cloves (grilled)
1 small green chilli (optional)
1 tbsp Avocado oil
800ml boiling water
1 tsp Salt & Pepper (or adjusted to taste)
Sprig of coriander leaves
Mascarpone cheese / cream (optional)
Cooking time: 50 minutes Serves: 4
Steam the carrots until tender. Grill the garlic cloves until slightly brown.
In a pan, heat oil and sauté the chopped red onions and stir. Add the grilled garlic and cook for a few minutes. Chop the steamed carrots to medium sized pieces and add to the pan, add the chopped coriander, chilli (optional), salt and pepper. Cook for 10-15 minutes stirring occasionally.
Add the boiling water and cook for another 15 minutes. Using a hand blender roughly blend the carrot and coriander soup (allow some carrot pieces to remain in the soup). Bring soup to boil.
If you prefer your carrot and coriander soup to be thin in consistency then sieve the soup into another pan. If you like your soup to be a bit thick leave it as it is and serve hot.
Garnish the soup with coriander leaves and a dollop of mascarpone cheese or cream (to defuse the chilli flavour). Serve with croutons or warm bread. Yum!