Recipe: Coriander Carrot Ginger Soup
Like an herb garden, in soup form
Pippin Hill Farm & Vineyards is one of those picturesque, oasis-in-the-mountains kind of place that you wouldn’t believe even existed in Virginia until you saw it for yourself. They’re known for their fresh ingredients, succulents wines, and farm-to-table dishes.
So it only makes sense that this fresh, savory soup would come from their own executive chef, Ian Rynecki.
Serves 8-10 people
- 1 teaspoon coriander*, toasted and ground
- Drizzle of parsley oil or crème fraîche for garnish
- Heat the olive oil in a medium stockpot. Add the leek, onion, garlic and ginger. Allow vegetable mixture to cook for 5-10 minutes over medium heat until vegetables are softened.
- Add cumin, coriander, fenugreek and harissa paste to the softened vegetables. Cook for two minutes before adding the carrots and vegetable stock.
- Simmer for 15-20 minutes, until carrots are soft and tender. Transfer soup over to a blender (alternatively you can use an immersion blender) in four separate batches. While soup is blending, slowly drizzle in olive oil and sherry vinegar until a smooth texture is reached. Finish by straining soup through a coarse mesh strainer.
- Serve hot with a drizzle of parsley oil or crème fraîche.
*Preferred preparation for spices: purchase the whole spice then toast gently in a dry sauté pan. Allow the spice to cool, then grind.
Recipe courtesy of Pippin Hill Farm & Vineyards.