Once again, I felt it was my wifely duty to allow my wonderful husband to run amuck in the kitchen of our home and put his cooking skills to the test. Did I feel as if I were taking my life into my own hands? Certainly not … the nearest emergency room is scarcely 1/2 mile from our house. Besides, on the right day, with the right ingredients, when he’s in the right element and in his ultimate culinary zone, my husband can actually cook (and has done so for us on occasion).
And so it came to pass that my husband’s kitchen creation is this week’s featured Meatless Monday recipe: Carrot & Coriander Soup. He found the recipe on BBC Good Food, however, he did alter it just a bit for our taste buds and as an homage to the carrot and coriander soup his Dutch mom used to cook for the family back in The Netherlands. We both hope you enjoy it.
Carrot & Coriander Soup
1 Tbsp. vegetable oil
1 onion, chopped
1 tsp. ground coriander
1 potato, chopped
450 g carrots, peeled and chopped
40 ozs. vegetable or chicken stock
Fresh ginger, approx. 1-inch piece
Handful of coriander
A dash of ground nutmeg per prepared bowl, if desired
1/2 cup sour cream, if desired
Heat the oil in a large pan. Add the onions and fry for 5 minutes until soft. Stir in the ground coriander and potatoes. Cook for 1 minute. Add the carrots and stock. Bring to a boil, then reduce heat. Cover and cook for 20 minutes until the carrots are tender.
Pour carrot mixture, coriander and fresh ginger into a food processor and process until very smooth.
Once smooth, return the soup to the pan. Add salt to taste, if desired, and reheat before serving. Transfer in equal amounts to 4 bowls, topping each with a dash of ground nutmeg and a heaping spoonful of sour cream. Garnish with coriander.