Did you know that the herb cilantro is actually grown from coriander seeds? In fact, the herb cilantro is referred to as coriander leaves in a lot of places including India. I was introduced to this nomenclature only when I came here to the US. I made a carrot soup yesterday with a double dosage of coriander, coriander leaves or cilantro and coriander powder.
This soup resembles a gazpacho, in that it is served cold. But, unlike a gazpacho which uses raw vegetables, here the vegetables are cooked. This is also a ‘stove free’ or ‘hands free’ soup. Yep, all you need is the oven and a blender/food processor. I roasted the carrots with some spices and then pureed it in the food processor with some yogurt. The recipe below makes two servings of soup.
3 large carrots
1 small onion
1 clove garlic
1 tbsp extra virgin olive oil
1 tsp honey
1 tsp coriander powder
1 tsp paprika
pinch cayenne pepper
1 tsp salt
1 tsp pepper
1 tbsp lemon juice
1 1/2 cups yogurt
1/2 cup skim milk or vegetable/chicken stock/water
1/4 cup finely chopped cilantro
Preheat oven to 450 degrees. Peel and slice the carrots on a bias. This gives it more surface area/contact while roasting. Roughly chop the onion. On a baking sheet lined with foil, toss the carrots, onion and garlic with the olive oil, paprika, cayenne, coriander powder, 1/2 tsp salt and honey. Toss to combine. Spread it on a single layer and roast for about 20 minutes until the carrots are caramelized. Remove from oven. Let cool completely.
Place the cooled vegetables in the food processor or blender along with the yogurt, lemon juice and milk. (If you blend the hot vegetables with the yogurt, the yogurt might curdle.) Blend until pureed. Taste for salt and pepper. Thin with more water/milk/stock as needed. Pour into a bowl. Toss in the finely chopped cilantro. Place in refrigerator to chill. Serve with a dollop/swirl of yogurt and more cilantro to garnish.
Verdict: First off, roasting the carrots with the honey and the spices tasted awesome. I couldn’t help picking off the carrots and eating them as is. This would also make an excellent warm salad or side. Adding the creamy yogurt and the little flecks of green from the coriander to the soup, made it cool, refreshing and perfect for the summer weather. I loved this soup…and I’m proud to say I came up with this recipe.
This is a sweet and interesting way to serve carrots to children too(you may skip adding the chopped cilantro, for kids). 1 cooked carrot contains 157% of Vitamin A, 1 % Calcium and 3% Vitamin C, add the Calcium and probiotics in yogurt to this equation and you’ve got a healthy wholesome meal that doesn’t contain a lot of calories. Sending this to the ‘Kids Menu’ Event.
Also to ‘Color your Palate: A visual treat‘ event.Pin It