A perfect combination of carrot, cilantro and coriander, spiked with a little bit of curry powder, ideal for the cold Cape weather.
I’m using up what’s in the fridge for this evenings dinner, as I leave early tomorrow morning to enjoy a blissful getaway at the Bushmanskloof wilderness retreat nestled at the foothills of the Cederberg mountains which is about 270km from Cape Town. Malaria and predator free, the reserve is a natural playground for those who want to reconnect with themselves and the essence of life, with wide open plains, mystical rock formations, crystal clear water falls, and an abundance of flora and fauna. Exclusive and totally private, with 16 rooms and suites, this Natural Heritage Site is also home to many exceptional displays of San rock art.
I look forward to enjoying Bushmanskloof’s delicious organic cuisine as well as the breath-taking dining venues while I do absolutely nothing but inhale the beauty and succumb to the peace, quiet and tranquillity of this internationally recognised and award winning Relais & Châteaux venue.
But back to my menu. My first course for this evening, and well suited to the weather is this perfect combination of carrot, cilantro and coriander soup, spiked with a little bit of curry powder.
500 g carrots, roughly sliced
1 small onion, chopped
2 medium floury potatoes roughly chopped
1 tsp. (10ml) coriander seeds crushed
1 tsp. curry powder or leaf masala
1/2 tsp. salt
1/4 tsp. black pepper
700 ml vegetable stock
1 bunch fresh Cilantro roughly chopped
75 ml cream
A few sprigs of Cilantro for garnish
Put all the prepared vegetables into a pot with the stock, fresh cilantro, leaf masala or curry powder, crushed coriander seeds and salt and pepper. Bring to the boil then cover and simmer for 30 – 40 minutes until all the vegetables are very tender. Remove the lid and cool slightly.
Transfer the soup to a blender/or food processor or use a hand held blender and process until smooth. Return to the pot and re heat. Stir in the cream. Taste and adjust the seasoning before serving.
Garnish with a few sprigs of fresh cilantro.