|per 100 g||Total Recipe|
|Gross weight||100 g||1343 g|
|Energy||142 kJ / 34 kcal||1903 kJ / 454 kcal|
|Sat. fat||1 g||2 g|
|Unsat. fat||1 g||9 g|
|Fibre||2 g||22 g|
|Salt||174 mg||2331 mg|
600 mlTap water
10 gCoriander leaves
11 mlOlive oil extra-virgin
5 gSea salt
5 mlWine vinegar
4 gCoriander seed
4 gFenugreek seed
3 gPepper, black
1.3 kgTotal recipe weight
Place the sauce pan on a medium heat and add the oil. when the oil is hot, add the coriander and fenugreek seeds. allow to fry for 1-2 minutes.
Peel and dice the onion and the potato and add to the pan. stir and fry until glazed.
Peel and cut the carrots into slices and add to the sauce pan, also add the cumin. fry for 5-7 minutes.
Add the vinegar and stirr through the mixture. when its dry again, add 400 ml of water (2 cups) and and salt and pepper; allow to simmer for 20-25 minutes
Wash and finely chop the coriander leaves.
Test a carrot and when they're soft, take the pan from the stove and blend to a smooth sauce using a hand blender.
Add the remaining water and blend to a smooth soup; add half the coriander and give a short pulse with the hand blender.
Place the pan back on the heat for a moment and add pepper, salt and water to taste and desired consistency.
Serve in a nice bowl and sprinkle over some of the coriander.
Serve with some toast and a little cloud of creme fraiche.