Carrot and Coriander Soup
Carrot and Coriander Soup This soup is very low in calories and high in vitamin A, with low doses of vitamin C, Calcium, and Iron. In other words it’s good for you. Coriander has a unique taste that some people (my husband and children as it turns out) don’t like. My husband said it tastes like soap and after giggling their heads off, my children agreed. I have to admit I was a little irritated because this soup required extra kitchen clean-up duties (the lid popped off when I was distracted for a second), and lots of chopping. Besides that, my response, “It’s good for you, who cares how it tastes?” didn’t go over very well. By the way, I thought it was absolutely delicious, and I was quite proud of my culinary skills. I hope you like it; let me know. The soup may be refrigerated for up to 3 days, so I guess I know what I’ll be having for lunch this week. My suggestion to you (and me) is that if you or your family doesn’t like coriander then substitute fresh ginger. It will have to go in with all the other ingredients in the first step. Ingredients • 1 onion chopped Method In a Dutch oven or saucepan combine all the ingredients except the fresh coriander, pepper and sea salt. Cover and simmer all the vegetables for 15 to 20 minutes. In a food processor or blender, puree the mixture until smooth. Stir in fresh coriander. Add pepper and salt to taste. Pour it back into the Dutch Oven or saucepan to reheat, or you may serve it cold.
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