Carrot and Coriander Soup with Harissa Chick Pea Garnish
For the Soup
A decent table spoon of olive oil
1 or 2 teaspoons of ground coriander (according to taste)
1 large potato chopped fairly small
Just under 1.5 litre itre of either veg or chicken stock
450 g of carrots
50 g of Coriander (fresh)
Seasoning to taste
Heat up oil in large pan, and then add in the chopped onion, fry for 5 mins or so until softened.
Stir in your chosen amount of ground coriander and the chopped potato, then cook for a small amount of time.
Now add in the 450g peeled and chopped carrots and your selected stock. bring to the boil, then reduce the heat.
Cover and cook for around 20 mins until the carrots are perfectly tender.
Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). You can also use a soup blending stick for this, but use a roomy pan/bowl, to make it easier. Return to pan, taste, add salt and a small pinch of black pepper if necessary, then reheat to serve.
For the Harissa Chick Pea garnish
1 tsp oil
1 tsp Harissa paste
1 garlic clove, minced
Half tin of chick peas
Fry harissa paste and garlic in the oil. Once hot, add the chick peas and fry gently until completely covered in the paste and slightly cooked and caramelised. This will keep in the fridge for a couple of days.