Carrot

Carrot and Coriander Soup Recipe

Did your parents ever tell you to eat your carrots because they will improve your eyesight? This happens to be true! Just one carrot has nearly double the required daily intake of Vitamin A, which is highly beneficial for your eyesight and immune system. Beta-Carotene, a type of Vitamin A found in carrots, is also high in antioxidants and is good for your heart. This carrot and coriander soup is a great way enjoy these amazing nutrients and delicious flavor of these veggies.

RELATED: Kale, Chickpea and Chicken Soup 

Ingredients 

1 1/2 oz butter

1 brown onion, peeled and finely sliced

1 tsp ground coriander

2 sticks celery, finely sliced

1 lb carrots, peeled and finely sliced

1 3/4 pts vegetable or chicken stock

Small bunch coriander, roughly chopped plus sprigs to garnish

2 tbsp honey

4 tbsp sour cream

Method

  1. Melt butter in large saucepan over a low heat, then fry the onion until softened. Add the ground coriander and cook for one minute, and then add the chopped celery and carrot. Continue to cook, covered, over a gentle heat for 10 minutes, stirring occasionally.
  2. Pour the stock into the pan and bring to the boil, then simmer for 20 minutes, or until the carrots are tender.
  3. Set soup aside and allow to cool. Then pour it into a blender and add coriander leaves and honey. Blend until smooth.
  4. Return to soup to the saucepan to reheat.  Season to taste and serve in bowls garnished with a swirl of sour cream and a some coriander leaves.

Carrot, Date and Pistachio Cake Recipe

This fabulous dessert has been developed by the head chef, Michael Robinson, at Margan Restaurant. Margan is an award winning restaurant in Broke Fordwich, a region of the Hunter Valley, and has recently been named as one of the top 10 Regional NSW restaurants by Gourmet Traveller Restaurant Guide 2014.

Ingredients

125 g self raising flour

1/2 teaspoon powdered ginger

½ teaspoon of mixed spice

1/2 cup brown sugar, firmly packed

2/3 cup light olive oil

2 free range eggs

2 cups grated carrot

1/2 cup chopped dates

½ cup chopped pistachio nuts

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Line an 18cm spring form bake tin with Gladbake (or similar).
  3. Sift flour, spices and sugar together.
  4. Lightly beat oil and eggs together and add to flour.
  5. Beat with an electric beater for about a minute until smooth.
  6. Fold in dates, nuts and carrots.
  7. Pour into tin and bake for an hour. Cool.

To Serve

In the Margan Restaurant, it is served with fried carrot ribbons (shredded carrot – do this with a peeler – deep fried in clean oil, drained and cooled); vanilla creme anglaise and praline pistachios (toffee coated pistachios). Or a simple dusting of icing sugar works well.

Recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.

 

Win 10K cash
Win a holiday to Bali