Carrot and coriander soup
Description
A hearty first course. A light and very tasty vegetable soup with carrots and coriander. The slightly sweet flavor of carrots pairs wonderfully with hints of coriander. The key is not to overcomplicate it. The ingredients are very simple, and it's precisely they that create this soup's unique taste. Add sour cream, and you'll lose it. The soup is ready to serve.
Instructions
- 1
Step 1
1. Chop the carrots. Finely chop the onion. Cut the coriander leaves. Heat olive oil in a frying pan over medium heat. Add carrots and onion, cook for 5 minutes, until the onion begins to soften. Stir the ingredients while cooking, so that the oil coats all the vegetables and they cook evenly. Add ground coriander and cook for another minute.
- 2
Step 2
2. Transfer the contents of the skillet to a large pot. Add salt and pepper. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer the soup over low heat for about 20 minutes, until the carrots are tender. Stir the soup several times during cooking.
- 3
Step 3
3. Transfer the soup to a blender and puree. Taste and adjust seasoning, adding salt and pepper if desired. Stir in chopped fresh coriander leaves. Serve the soup with fresh white bread, French rolls, or black bread.