Aromatic Carrot & Ginger Soup
By Lisa Starr, Meatland, Israel
2 onions, chopped2 teaspoons crushed garlic1 tablespoon grated ginger (see notes)1 tablespoon crushed coriander seeds (notes)10 large carrots, chopped4 cups chicken flavoured stock (Ina Paarman is superb)Sugar to taste if neededSalt (Maldon rules)Coconut milk (optional)Oil to fryChopped coriander leaves to garnish (optional)
I keep a knob of ginger in the freezer always and grate from frozen. You don't even need to peel it. Feel free to add even more ginger as it's fabulous here. Ready-ground coriander spice can replace the crushed coriander seeds but I'd then reduce to 2 teaspoons of spice. I highly recommend crushing your own coriander seeds as you'll be amazed at the lemony scent. Simply place the whole seeds in a food processor, Pilot Chef, or coffee grinder and blitz for a couple of minutes.