Almost Instant Creamy Carrot Soup | Meatland


1 large onion, chopped
2 tablespoons olive oil
10 large carrots, peeled and cut in chunks
Zest of an orange
1 tablespoon crushed coriander seeds (optional see notes)
2 teaspoons ground coriander
1 heaped teaspoon grated ginger OR one cube frozen ginger
5 cups chicken stock 
1 tin coconut milk
Toasted pumpkin seeds to garnish (see notes) or herbs
1: Heat oil and fry onions, crushed coriander seeds, ground coriander and ginger for a few minutes till onion softens.
2: Add the carrots, grated orange zest (optional but adds a lot) and stock and cook till vegetables are tender.
3: Blend the soup till smooth and then add sufficient coconut milk to achieve the correct texture.*
4: Serve with toasted seeds OR chopped coriander leaves/chopped chives on top. Serves approximately 6.

COOK'S NOTES:  I love using whole coriander seeds here - remember coriander seeds taste nothing like the herb - which I place in a small bag and crush lightly with something heavy before using. These are not essential but add an extra hit of flavor. I recommend only adding coconut milk once you have blended the soup so that you don't make it too thin. Toasted, spiced pumpkin seeds are wonderful on top of soup as they add both flavor and crunch. Toast shelled pumpkin seeds in a frying pan with a few drops of olive oil and a sprinkle of cumin/paprika and salt and set aside till ready. Alternatively top soup with chopped fresh cilantro OR chives.