Fall is upon us, and we start craving for soups. A soup to warm us up when we get home to be grateful that we don`t have to spend any more time outside in the wind and rain… This hearty soup is full of fragrant spices, boosting your immune system. It is naturally thick and sweet from the carrots and crunchy roasted cashews on top with a little twist of lemon juice for the taste and the extra vitamin C. The cold crème fraiche balances the spiciness and sooths the taste buds, if you like it hot you can even leave it out.
I used to not be the biggest fan of coriander before, but as my taste developed in the past years I started liking loads of things I didn`t like before. This is exactly what happened with coriander, and it only took a good carrot soup.
It all started when I got a set of herb seeds which, next to the popular parsley and basil, included coriander seeds. As I had it at home, I decided that the least I can do is to give them a chance. They took this chance and grew really quickly. After seeing how zealously they were growing I really started thinking about how I could actually make them useful. Luckily enough, my sweet niece was in town, full of good ideas and inspiring thoughts (she was also responsible for my other new craze: the quark cheesecakes). After pondering what to make and changing things around a few times we ended up with a delicious recipe having the coriander as a main character, supported by sweet carrots, crispy cashews and a fresh mix of sour cream and yoghurt. It was a perfect combination. I love coriander ever since and am still keeping my eyes open for other original ideas for dishes with coriander.
Ingredients (serves 4):
- 1 tablespoon olive oil
- 1 garlic (minced)
- 3cm fresh ginger (minced)
- 1 onion (minced)
- 1/4 teaspoon grated cumin
- 1/4 teaspoon grated coriander seeds
- 1/4 teaspoon grated nutmeg
- freshly grated black pepper
- 500g carrots (cleaned and chopped up)
- 1 liter vegetable stock
- a handful of fresh coriander (coarsly chopped)
- 2 tbsp creme fraiche
- 2 tbsp yoghurt
- 100g raw cashew nuts
Heat up olive oil in a big pan, add garlic, ginger and spices. After a few seconds add carrot, braise on medium fire for a few minutes and add the vegetable stock. After it gets to a boil set the fire low, cover the pan and let it simmer for 30 minutes. When the carrots are tender add 2/3 of your coriander (leave some for decorating) and puree the soup with a blender.Now taste it and season to taste with salt and pepper.
To make the toppings heat up a dry skillet and roast the cashews until lightly brown and chop coarsly. Mix yoghurt with creme fraiche.
When serving top each bowl of soup with a spoonful of the yoghurt mixture, sprinkle with cashews and coriander leaves and serve with a slice of toasted bread.