Not a main-course soup, but a very pleasant starter. Carrots and lemons combine together beautifully and the coriander complements both.
Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.
Serves
4 as a starter
Ingredients
1 onion
6 carrot
2 tbsp butter OR 1
tbsp olive oil
2 tbsp gram flour
2 tsp ground coriander
3 cups
water
1 tsp grated lemon rind
2 tbsp lemon juice
salt and
pepper
chopped
parsley
Method:
- Dice the onion and carrots. Fry gently in the butter for about 10 minutes in a covered pan. Stir every minute or so and don’t let them brown.
- When the vegetables are soft, add the coriander and stir it in. Mix the gram flour with 1/4 cup of water and add it to the pan, stirring it carefully so that everything is blended .
- Add 3/4 cup of water and mix again.
- Pour in the rest of the water and the lemon rind, if you have any. Bring to the boil, cover and simmer gently for 20 – 25 minutes until the vegetables are thoroughly softened.
- Mash to a purée with a potato masher, or use a stick blender, and season with salt and pepper.
- Add the lemon juice, reheat and serve sprinkled with chopped parsley, if you have any.