Meatless Monday! Carrot Coriander Soup

Seasoning becomes extraordinarily important when you’re not dousing your food in oil, butter, salt or sweet sweet sugar. It’s amazing how a small amount of fresh basil or ground coriander can radically transform a meal from “meh” into “wow!” But as important as seasoning is, for the sake of my wallet and my increasingly crowded spice cupboard, sometimes I don’t want to buy a whole jar of, let’s say…dried marjoram for one recipe. Did you know that you can buy spices in bulk in the amounts that you need them from MOM’s Organic Market? Certainly makes it more affordable to try out new recipes and to learn about new spices and herbs!

 

All that to introduce this week’s Meatless Monday recipe and to ease your concerns: You don’t have to buy the whole $4.99 jar of marjoram or coriander to try this recipe if you don’t have those spices in your kitchen! Pick up what you need at MOM’s or another grocer with bulk spices, and enjoy…

 

Carrot Coriander Soup

Ingredients:
2 medium sized onions, chopped
3 Tbsp ground coriander
6 cloves garlic, crushed or minced
2 Tbsp marjoram
4 large carrots, chopped
1 medium sweet potato, chopped (you can peel off or include the skin. The skin gives extra nutritional oomph but your soup’s texture will be slightly less silky unless you have a very fancy blender)
8 cups vegetable stock (or a mix of stock and water)
½ cup chopped fresh cilantro
½ tsp sea salt (or more or less depending on the saltiness of your stock and your taste)
Optional: Pinch of cayenne pepper
Raw Pumpkin Seeds

Directions:
• Cook the onions over medium heat, adding about a tablespoon of water to keep the onions from sticking and repeating as needed for 10-12 minutes, or until onions are golden
• Add the coriander, garlic and marjoram to the onions and cook for 1 minute
• Add the carrots and sweet potato and cook for 1 minute, covering them with the onion and spice mixture
• Add the stock and bring to a boil. Let simmer for about 30 minutes, or until carrots are soft
• Puree using a hand blender or your super fancy blender
• Season with cilantro, salt and cayenne pepper, if you’re using it, and garnish with pumpkin seeds