Morrocan carrot & coriander not-soup

I went to a lovely first-birthday BBQ this weekend and my contribution to the feast was this salad.  Although soup is my first culinary love, it is not really the kind of thing you can bring along to serve next to burgers and sausages in buns.  I wanted to bring something that would compliment the ever-present (and much loved) garden salad and also make a change from the potato/pasta salad which tends to be a bit heavy for my liking.  This one is really vibrant and goes particularly well with lamb kebabs (luckily, my hosts were cooking some!).

This serves 6 so adapt as required.

Ingredients:

1 large onion, sliced (I use my food processor, then switch to the grater to do the carrots)

500g carrots, grated

2 tsp cumin seeds

4 tsp coriander seeds

1 large glass orange juice

1 tbs honey

2 tbs olive oil

large bunch coriander

 Instructions:

Toast the spices in a dry frying pan over a medium heat until they begin to pop, then set aside.

Sweat the onion in a little olive oil in a large frying pan – I made double quantities so I needed a wok!

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Once the onion is soft, add the carrot and orange juice to the pan and stir well.  Cook for 3 minutes more then add the spices and honey and mix thoroughly.

Remove from the heat and allow to cool before adding finely chopped coriander and serve at room temperature.  Great as part of a buffet or as a meal with some kebabs in flat breads.

Let me know in the comments below if you made it and what you thought, would love to hear from you.

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Check out my retro dish for transporting to the party!

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I think everyone has dishes like this in their cupboards, but where does this stuff come from?

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