50g unsalted butter 1 large onion peeled and chopped 900g carrots trimmed peeled and sliced 1 tsp ground coriander 1 litre chicken stock sea salt
1 medium-hot red chilli 150ml blood orange juice 4 tbsp finely chopped coriander plus a little extra coriander to serve
Melt the butter in a large saucepan over a medium-low heat. Add the onion and fry for 4-5 minutes until soft and glossy but not brown, stirring occasionally. Add the carrots and continue to fry for a further 12-15 minutes until really glossy and aromatic, stirring in the ground coriander just before the end. Add the stock and some salt, bring to the boil, cover and simmer over a low heat for 15 minutes or until the carrots are very tender. Meanwhile finely chop the red chilli, discarding the seeds and core, and set aside. Liquidise the soup in batches with the orange juice, and return it to a clean pan. Gently reheat, then stir in the chopped coriander and taste for seasoning. Serve with a little coriander and chopped chilli scattered over.
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