Name: Carrot and coriander soup
Cook time: 30 min
Yield: 4 persons
Ingredients: 1 bunch of carrots; 1 tablespoon olive oil; 1 onion, chopped; ½ teaspoon ground cumin; 2 tablespoons fresh coriander leaves, chopped; 1 litre vegetable stock; 4 teaspoons crème fraîche; freshly ground black pepper

Rich and smooth with a hint of sweetness

Raciones 4 persons, Tiempo de cocción 30 minutes

Verdura

Sin frutos secos

30-60 minutos

Entrantes y aperitivos

Batidora de mano

Vegetarianas

Ingredientes

1 bunch of carrots
1 tablespoon olive oil
1 onion, chopped
½ teaspoon ground cumin

2 tablespoons fresh coriander leaves, chopped
1 litre vegetable stock
4 teaspoons crème fraîche
freshly ground black pepper

Instrucciones

Clean and cut up the carrots.
Heat the oil in a soup pot and sauté the onion until it becomes transparent. Add the carrots, cumin and 1 tablespoon of coriander leaves and sauté over a high heat for 2 minutes, stirring continuously. Add the stock and cook the carrots for 15 minutes until tender. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
Purée the carrots with the stock in the blender on MAX for at least 1 minute. Reheat if necessary and season to taste.
Serve the soup with a spoon of crème fraîche and some freshly ground black pepper, and sprinkle with the coriander leaves.
30 minutes preparation time