Ingredients:
1 pound carrots
2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon ground coriander
3¼ cups vegetable stock
sea salt and pepper to taste
1/3 cup dark raisins, chopped
1-3 tablespoons chopped fresh cilantro

SESAME CROUTONS

1 thick slice bread
1 tablespoon butter
1 tablespoon sesame seeds

Directions:

  1. Dice 2 carrots and set aside. Chop remaining carrots. Heat oil in a large saucepan. Gently cook chopped carrots, onion, and garlic in oil for 10 minutes, stirring occasionally. Stir in crushed coriander seeds and ground coriander and cook 1 minute. Pour in 3 cups of stock. Cover and bring to a simmer and cook for 15 minutes or until carrots are tender.
  2. Meanwhile, in a small saucepan, simmer diced carrots in remaining stock until tender.
  3. In a food processor fitted with the metal blade, or a blender, process mixture to a puree.
  4. Clean pan and return puree to the clean pan.
  5. Stir diced carrots with stock and raisins into the puree. Season with salt and pepper. Reheat gently.
  6. Stir chopped cilantro into the soup and serve garnished with croutons.

To prepare the croutons:

Toast bread on each side until golden in a 375 degree oven. Cool, spread with butter and sprinkle with sesame seeds. Toast, again, until golden. Cut into small cubes.

Serves 4