Carrot & Coriander Soup
A bright, velvety soup of sweet carrots and warming coriander.
This easy one‑pot soup starts by sautéing onion and garlic, then simmering chopped carrots in broth until tender. Ground coriander adds a fragrant spice note, and a swirl of coconut milk (optional) makes it silky smooth.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Vegetable Broth - 800 ml
- Garlic - 2 cloves
- Coriander - 1 tsp
- Cilantro - 2 tbsp
- Onion - 1 pc
- Carrots - 500 g
- Salt - 1 to taste
- Olive Oil - 2 tbsp
- Coconut Milk - 50 ml
Direcciones
Paso 1
Heat 2 tbsp olive oil in a pot over medium heat. Sauté 1 diced onion and 2 minced garlic cloves 3 min.
Paso 2
Add 500 g chopped carrots and 1 tsp ground coriander; cook 1 min.
Paso 3
Pour in 800 ml vegetable broth; bring to a boil.
Paso 4
Reduce heat, cover, and simmer 15 min until carrots are tender.
Paso 5
Purée until smooth.
Paso 6
Season with salt & pepper.
Paso 7
Stir in 50 ml coconut milk if desired and garnish with chopped cilantro.
Notas del cocinero
For extra depth, roast the carrots 10 min at 200 °C before adding to the pot.