Carrot&Coriander Soup


Here it is one of the simplest soups ever, basically a “veganization” of the classic “Carrot & Coriander Soup”.
Not particularly recommended, of course, to those who hate the taste of fresh coriander (based on my experience, almost 75% of people…)…but I really love it!

– 2 carrots, chopped
– extra virgin olive oil
– water
– 1 / 4 onion, chopped
– 1 celery stick, chopped
– 1 / 2 cup quinoa
– a pinch of ginger
– 2 tablespoons chopped fresh coriander
– harissa powder to garnish (to necessary)

The premise is that I have only veeeery thick soups, they have to be almost a purè, rather than a proper soup. This implies that I use a minumim amount of water and the additiono of a “thickener”, say. In a pot I stewed onion and celery, with extravirgin olive oil, once brown I added carrots, quinoa and enough water to cook the quinoa. In this case, I poured 1+3/4 cup of water, as generally the ratio to cook quinoa is 2:1 (water: quinoa). When quinoa was pretty reduced to pulp, I blended the mixture with a hand blender. I added ginger and coriander, and I let it cook for 1 min more. Once done, I sprinkled with harissa powder (not necessary at all, this is not a proper version of carrot & coriander soup…). I garnished with basil, but, again, it wasn’t necessary, it was slowly dying in the fridge…

  1. Mimì 30 July 2010 at 07:57

    Really really Excellent ele! 🙂

  2. John 11 August 2010 at 05:48

    I’m going to try this! Besides the use of quinoa, I like the idea of finishing this with the harissa spice blend. Thanks for the recipe!

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