Carrot and coriander soup with ginger

Ingredients for 6 servings:

• ½ kg carrot(s), peeled and sliced
• 1 bunch of spring onions, cleaned and cut into wide rings
• 3 cm fresh ginger, grated
• 1 bunch coriander, fresh
• 1 ½ liters vegetable broth
• 2 tbsp ghee or oil
• Salt to taste
• 1 cup natural yogurt, set

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the ghee in a large pot. Sauté the carrots with the ginger and the white part of the spring onions, cut into wide rings. Cook over medium heat for about 20 minutes. Meanwhile, pluck the coriander leaves from the stems and chop them (or chop them in a food processor). Deglaze the carrots with the vegetable stock and bring to a boil. Then reduce the heat and simmer for 30 minutes. Remove the pot from the heat and puree the soup with an immersion blender (you can leave a few carrot slices whole if you like). Return the heat to low, add the chopped coriander leaves and the green spring onions, season with salt if desired, and bring back to a boil. If the soup is too thick, simply add a little more stock. Variation: add only half of the coriander to the soup, stir the other half into 1 to 2 cups of yogurt (set natural yogurt) and dollop onto the filled soup bowl.