Thanks to some fabulous ladies last Thursday night, we had a chance to talk, eat and learn a bit about Paleo cooking and healthy eating in general. This pic was the first course during the cooking process. A light, fragrant vegan dish that has a hint of ginger and is highlighted with coriander spice. A puree that holds its own with sweet carrots, we finished it off with a little coconut milk and fresh chopped cilantro to lighten the flavours.
Here’s the scoop on how it was made:
Vibrant Carrot Coriander Soup
2 lbs smaller carrots, peeled and chopped (no particular shape since it will end up a puree) *the smaller the pieces, the quicker it will cook!
2 medium sized sweet potatoes, peeled and chopped roughly same size as the carrots
2 cooking onions, peeled and chopped
2 tablespoons olive oil or coconut oil (you choose!)
1 tablespoon ground coriander
1 tablespoon ground ginger
2 tsp ground cinnamon
2 tsp ground turmeric
to taste salt and pepper
8 cups vegetable stock or water
1 can coconut milk (use regular, not “light”)
1/2 bunch cilantro, chopped (clean well, this herb can carry a lot of dirt!)
Heat your oil in a large pot and add your dry spices. Adding them to the heat will bring out the flavours of your spices (not too hot or they will burn). Now add onions, cook for 3-5 minutes. Add carrots, sweet potato and stock. Hold back 1/3 of the stock and add more as necessary to adjust consistency.
Let soup simmer for 35-45 minutes until the vegetables are REALLY tender. At this point, use an immersion blender to blend soup. This will make for a smooth puree. Don’t worry! If you do not own an immersion blender, a food processor works too!
Adjust seasonings, add more stock if needed along with coconut milk and chopped cilantro. Serve immediately.
Serves 6-8 portions.