Carrot and Coriander Soup
2 servings
30 minutes
Carrot and coriander soup is a warm embrace of Indian cuisine filled with the aromas of spices and freshness. The roots of this tradition go back centuries when spicy soups warmed the hearts and stomachs of Indians. Carrots add natural sweetness to the dish, while honey and lemon juice subtly highlight it, creating a balance of flavors. Coriander brings a light citrus note and freshness, making the soup rich and aromatic. This velvety soup is perfect for winter evenings or vegetarian gatherings, and serving it with warm focaccia turns the meal into a gastronomic delight. Whipped to a creamy consistency, it pairs perfectly with crispy bread crusts, while a drop of olive oil adds sophistication. Easy to prepare yet rich in flavor, it can captivate any lover of Indian cuisine.
1
Heat olive oil in a pot. Add chopped onion and sauté for about a minute.
- Olive oil: 1 tablespoon
- Green onions: 4 pieces
2
Finely chop the carrot. Pour it into a pot, add honey, squeeze lemon juice, and stir.
- Carrot: 350 g
- Honey: 1 teaspoon
- Lemon: 1 piece
3
Pour in hot broth, bring to a boil. Increase the heat and quickly boil for 5 minutes until the carrot is soft. Add finely chopped coriander leaves. Blend in a blender. Add spices to taste.
- Chicken broth: 450 ml
- Fresh cilantro (coriander): 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
Pour into soup plates, drizzle with a little olive oil. Serve with warm focaccia.
- Olive oil: 1 tablespoon
- Focaccia: 1 piece