Carrot & Coriander Root Soup

Ingredients

• 1 tablespoon cilantro leaves minced
• 1 bunch coriander roots with 1-inch stem attached, roughly chopped
• 0.3 cup cooking wine dry white
• 2 clove garlic peeled chopped
• 1 pinch kosher salt & pepper black
• 4 cup vegetable stock 
• 1 teaspoon coriander seeds whole

Equipment

• frying pan
• pot
• dutch oven
• immersion blender

Directions

1. Set a large heavy bottomed or cast iron Dutch oven over medium-high heat.
2. Add the coriander seeds and toast until fragrant, about 1 to 2 minutes.
3. Add the olive oil the the pot and stir to coat the seeds.
4. Add the onion, coriander roots, and garlic. Cook stirring often until well softened, about 6 minutes.
5. Add the carrots and celery. Cook stirring often until the vegetables are beginning to color, about 8 more minutes. Deglaze the pan with the wine.
6. Add the stock and allow to come to a boil, then lower heat to a simmer. Cook uncovered until the carrots are very soft, about 10 minutes.
7. Remove from heat and use an immersion blender to roughly puree the soup to your liking. You may need to adjust the consistency with a bit of water. Season with salt and pepper. Return to heat and re-warm the soup if necessary.
8. Garnish with cilantro and serve warm.