Carrot, Wild Corriander and Rock Samphire Soup

I've been racking my brains trying to come up with a way to use rock samphire without that pungent hit of flavour that eating it on its own tends to supply. 

So it got me thinking, being a part of the carrot family, perhaps it would just enhance to flavour of carrot in a carrot and corriander soup? 

Not only does it do exactly that but it also gives it a wonderful wild flavour that's just like the classic soup but a little more concentrated.

Ingredients:

3 Carrots 

Handful Rock Samphire 

1 Medium Onion

Handful Sea Arrowgrass Stems 

4 Seed heads worth of Sea Arrowgrass seeds 

Tumeric 

Vegetable Stock 

Butter (optional) 

Olive oil

Black pepper 

Sea Salt 

1. Peel, dice and sautee carrots and onion in hot olive oil until transparent.
2. Add black tumeric, sea arrowgrass, stock, butter, black pepper and salt to taste.
3. Bring to the boil and add your rock samphire,
4. Simmer until carrots are tender, add half of the sea arrowgrass seeds and blend until smooth.
5. Use remaining sea arrowgrass seeds as a garnish.