Carrot cream soup with coriander and coconut cream

Ingredients for 3 servings:

• 500 g carrot(s)
• ½ stalk(s) leek, roughly chopped
• 1 clove(s) garlic, finely chopped
• 2 tbsp olive oil
• 1 m.-large shallot(s), coarsely chopped
• 1 tsp, heaped cumin powder
• 1 cm ginger, grated
• 2 tsp coriander powder
• 1 tbsp, heaped coriander leaves, fresh stems finely chopped, leaves coarsely chopped
• 750 ml vegetable stock
• 200 ml coconut cream
• e.g. coriander leaves, coarsely chopped, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Clean and slice the carrots. Trim and slice the leeks. Heat the olive oil. Sauté the shallot, garlic, ginger, coriander stalks, cumin, and coriander powder for 10 minutes over medium heat. Add the carrots and leeks, mix, and pour in the vegetable stock. Cover and cook for 20-25 minutes. Add the coconut cream and simmer for another 5 minutes over medium heat. Blend with an immersion blender until creamy and season with pepper. Serve garnished with the coriander leaves.