“Carrot soup is a family favourite and we always make it with either coriander or almonds.” writes Finn Ní Fhaoláin.
“It works really well if you sub the coriander for fresh ginger, but my favourite is this Thai-inspired version with coconut, coriander seeds and fresh coriander.
Makes 3 big servings or 4 with some sides…
INGREDIENTS
6 big carrots – scrubbed but not peeled
1 large Rooster potato
1 large white onion
2 stalks celery – with the stringy bits taken off
1 tbsp crushed coriander seeds – much nicer if you do this yourself instead of using the powder
olive oil
3½ cups (800ml) GF vegetable or chicken stock
400ml tinned coconut milk
handful fresh coriander leaves, to garnish
lime wedge, for squeezing over
METHOD
Roughly chop your carrots, potato, onion and celery – big chunks are fine. Crush the coriander seeds using a mortar and pestle. If you don’t have a set, no prob – just put the seeds in a sandwich bag and crush with something heavy, e.g. a rolling pin.
Put a big pot on a medium-high heat. When the pot is hot, dry fry your crushed coriander seeds. When you’re getting a lovely smell and the coriander has browned a little, pop it on a plate and put to one side. Put the pot back on the heat and glug in a tablespoon of olive oil. Throw in a piece of onion – if it sizzles the pot is hot! Chuck in all your veg, stir around a bit to coat in oil and pop the coriander back in.
Now reduce the heat a little, stick the lid on the pot and leave it there to sweat like a naughty kid outside the principal’s office. After 10 minutes give it a stir and a check. Let it stew away for another 20 minutes. When the veggies are soft (you can easily slide a knife through them), add your stock.
Take the soup off the heat and blend with a hand blender. Add a tin of coconut milk and put back on the stove if this has reduced the temperature (I don’t like my soup too hot, so I am usually happy with it as is).
To Serve
Top your soup bowls with fresh coriander leaves and a slice of lime on the side. This can also be lovely with a sprinkle of some crushed salted peanuts and beansprouts.
Top Tip
Use ½ cup (60g) ground almonds instead of the coriander seeds, if they’re not your thing.
Finn Ní Fhaoláin’s food journey began when she was diagnosed as a coeliac and became determined to recreate all her favourite dishes – this time without gluten. She lives, surfs and cooks in Bundoran on Ireland’s northwest coast. Her brand new book, Finn’s World is packed with incredible recipes such as Danish Breakfast Brød, Mother Hubbard’s Bare Cupboard Granola, Moroccan Surfer’s Breakfast and Disco Barbie Beetroot Soup.
