Spicy Carrot and Coriander Soup

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This is my interpretation of the Spicy Carrot and Coriander soup that Vince and Howard crimp about in The Mighty Boosh episode, “Fountain of Youth”.

This particular crimp really speaks to me as a soup lover.

Here’s the thing, though.  I don’t really like carrots.  There, I said it!  They’re boring raw, cooked, or even in a cake.  Put them in a soup, though, and I’ll have them every which way.  I prefer roasted carrots if I absolutely must have them, so I decided to stick them in a roasting pan with something spicy.  I also threw in some cauliflower and garlic.  Though it doesn’t add a tonne of flavour, the cauliflower does the same trick that a potato would to thicken the soup but without the starchy carb.

So, here you have it.

Soup, soup

A tasty soup, soup

A spicy carrot and coriander.

  • 1.5 lbs carrots, peeled and roughly chopped
  • 1/2 head cauliflower, roughly chopped
  • 2 jalapenos, quartered with seeds and ribs
  • 2 large onions, sliced
  • 3 stalks celery, diced
  • 6 cloves garlic, smashed
  • 6 cups vegetable stock
  • 1 1/2 tbsp ground coriander
  • 3 tbsp olive oil, divided
  • Salt and pepper
  • 1 green onion, chopped
  • Handful coriander seeds
Preheat oven to 375 degrees.  Toss carrots, cauliflower, jalapenos, and garlic with 2 tbsp of the olive oil.  Lightly salt and pepper and cook for 1 hour or until softened and browned, stirring occasionally.
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About 40 minutes into roasting the vegetables, heat a large soup pot on medium heat with the remainder of the olive oil.  Add the onions and celery and cook 5-10 minutes until softened.

Take the roasted vegetables out of the oven.  Remove the skin from the jalapenos with a knife.  Stir the roasted vegetables into the pot with the onions and celery and add the coriander.  Cook for another 5 minutes and add the vegetable broth and turn up the heat to boil.
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Boil for another 15 minutes and turn down the heat to simmer.  Use an immersion blender to blend the soup or blend in batches and return to the pot to reheat.  Garnish with green onion and coriander seeds.

Serves 4 – 6.
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