in Great Britain, Soup Recipes

Carrot soup with coriander

updated

Spread the love

Ingredients for 4 servings:

  • 1 large onion(s)
  • 450 g carrot(s)
  • 1 tsp coriander powder
  • 1 bunch of coriander leaves
  • ½ liter vegetable broth
  • 2 tbsp olive oil
  • salt and pepper

Instructions

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

Carrot and Coriander Soup

Peel and chop the onion, trim and slice the carrots. Wash the coriander, trim the stems, and chop the leaves. Heat the oil in a pan and fry the onions and carrot slices, stirring occasionally. When the onions are soft, stir in the ground coriander and cook for about 1 minute. Empty the contents of the pan into a saucepan, season with salt and pepper, and pour in the broth. Bring to a boil, reduce the heat, and simmer for about 20 minutes, until the carrots are soft. Lightly purée the soup, season to taste, and serve garnished with the chopped coriander leaves. Serve with baguette.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coffee – cream liqueur

Quark cookies