Scarlet Carrot Soup

Ingredients

• 2 tablespoons coriander seeds, toasted and cooled
• 1/4 cup extra virgin olive oil
• 1 cup sliced shallots (4 large)
• 3 large thyme sprigs
• 2 Turkish bay leaves or 1 California
• 1/8 teaspoon hot red pepper flakes
• 3 lb carrots, peeled and thickly sliced
• 1 lb trimmed beets, peeled and cut into 1/2-inch pieces
• 8 cups water plus additional if needed
• 2 tablespoons red wine vinegar
• About 4 cups vegetable oil for frying
• 2 large carrots
• 2 to 3 tablespoons all-purpose flour

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