Coriander Roasted Carrot Soup with Date, Olive and Pistachio Relish - FineMark Bank & Trust, a divis

Ingredients

• 1.5 pounds Carrots
• 1 Tablespoon Coriander Seeds (crushed)
• Salt and Pepper to Taste
• 4 Tablespoons Olive oil (divided)
• 1 cup Sweet onion, sliced
• 2 cups Vegetable Stock
• 1 can Full fat coconut milk
• 1/4 cup Dates (Chopped)
• 1/4 cup Green olives (Chopped)
• 1/4 cup Pistachios (Chopped)