How was the move?? You must be super excited to be unpacking and rediscovering all your belongings!! YEY!!
After collecting all the recipes that we have been cooking over the past year and plugging them into our Facebook page (BTW makes browsing our recipes so much tastier!!), I realized that I shared a lot more of the out of the ordinary food that I prepare, as opposed to the regular daily fare. So I have great news for all of us who like a simple and quick solution to a healthy and nutritious meal. It is called Carrot and Coriander Soup!
I discovered this in our office’s canteen… I know, WHAT???? Who discovers anything but half thawed peas, deep fried ready-made mozzarella sticks and stale bread at the canteen?? Well, apparently by some stroke of genius, they decided to feature this heavenly soup!
Everyday, I went to the canteen secretly hoping it was carrot and coriander soup day. After about 5 weeks of the same story, I thought to myself that maybe I should make it myself… DUHHHH!! And I had about the same reaction to when I saw the recipe. Seriously. Could not have wished for a simpler recipe to come along! And also, a great money saver!!!
Since the ingredients were so cheap, I decided to splurge and buy a mini baguette. This was converted into garlic bread, which was to be immersed in this delicious soup. Needless to say… OH MAN!!!! Best part is, dinner was ready in less than 30 minutes 🙂
Carrot and Coriander Soup
- 2 tbsp olive oil
- 500gr carrots (5 medium carrots)
- 1 medium onion
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1.2 L vegetable broth
- 1 bunch cilantro (coriander)
- Heat olive oil over medium heat, in a large pot. Add onions and saute until fragrant.
- Cut carrots into chunks and add to the onions. Saute for 5-7 minutes until they are beginning to soften. Add coriander and cumin and saute for 1 minute.
- Add hot broth to the pot and bring to a boil, simmer for 10 minutes. Turn off the heat and cool slightly, season with salt and pepper well.
- Place all contents of your pot into a blender, and blend until smooth and silky.
- Return soup to the pot, and place over medium low heat until heated through. Chop the bunch of cilantro and add to the carrot soup. Stir well, adjust seasoning if needed. Serve immediately.
- ½ baguette
- 1 tbsp cold butter
- 1 tbsp olive oil
- 1 clover garlic
- 2 tsp garlic powder
- salt and pepper
- Preheat oven to 180˚C.
- With a serrated knife cut incisions ¾ of the way into the bread, every 2 cm.
- Place baguette on a sheet of foil that will comfortably cover the entire baguette. Cut butter and garlic clove into very thin slices.
- Place 1 thin slice of butter and 1 slice of garlic per incision. Take all the left over garlic slices and distribute among incisions for a second dose. Sprinkle garlic powder into each incision generously.
- Drizzle olive oil over the top of your bread, trying to get some to seep into each incision.
- You should still have a few slices of butter left over (if not, cut some more butter 🙂 ), place these on top of your baguette to give that extra delicious finish. Salt, pepper and sprinkle with one more dose of garlic powder. Wrap foil snugly around your bread, so that there is no exposed part and bake for 10 minutes. DEVOUR!