CARROT & CORIANDER WITH ZHOUG
Here is a pretty simple WFH soup.
Nothing too radical but im telling you, you will not regret making the zhoug and having a some in the fridge.
It can go on anything and is great on top of a bit of fish, hummus, bread... i could go on but you get the picture.
Anyway the blue sky has finally come through here in London and its looking like a beautiful cold and sunny day, im ganna go out and get some Vitamin D on my face.
Have a good one, lots of love 💗 xxxx
Ingredients
1kg carrots
1 onion, diced
4 garlic cloves, minced
1 thumb of ginger, minced or grated
1 tbsp coriander seeds
3 tbsp extra virgin olive oil
1 red chilli
1.25L vegetable or chicken stock
Zhoug
1 bunch coriander or herb mix
3 cloves of garlic, minced
1 green chilli
1 tsp cardamom, ground
200ml extra virgin olive oil
Salt
Half a lemon, zest and juice
Method
Toast coriander seeds and grind in pestle and mortar, alternatively used pre ground coriander.
In a large saucepan fry the diced onion in the extra virgin olive oil on medium heat. Add the minced garlic, ginger, chilli, coriander and fry for a further 5 minutes.
Add the carrots, no need to peel just make sure they are clean, cut into 2cm rounds. Get them in the with onions and cook for a further 10 minutes, stirring occasionally.
Add the stock and bring to the boil then simmer for 40 minutes.
To make the Zhoug get all the ingredients in the blender, blend until smooth, add more oil if needed. Taste and season with salt.
Once the carrot in soft, taste the soup and season with salt.
I then blend the soup in a blender but if you prefer rougher soup you can keep it chunky, up to you!
Serve with a drizzle of zhoug. The zhoug can keep for a few weeks in the fridge. It is really versatile - I put it on fish, have it on bread, drizzle on hummus and falafels, be creative!
P.S I used a mix of herbs in the zhoug which you can do if you have leftover herbs in the fridge I have also used parsley, dill and mint, make sure you include the stalks too (except for mint stalks)
