Carrot soup with coriander
2 servings
30 minutes
Carrot soup puree with coriander is a bright and aromatic dish of European cuisine that embodies the warmth of home comfort. Carrots give the soup natural sweetness, while coriander and cumin add spicy depth of flavor. A slight heat from chili pepper makes it a bit piquant, creating a balance between the softness of carrot puree and the spicy freshness of herbs. Fennel and celery add subtle, slightly aniseed and herbal notes. This soup not only warms but also provides a tender creamy consistency that can satisfy hunger and offer gastronomic pleasure. It is perfect for cold weather, especially with a spoonful of sour cream that highlights its silky texture. Easy to prepare, it makes an excellent option for a light lunch or cozy dinner, leaving behind a pleasant aftertaste and a sense of comfort.
1
Crush the garlic, peel it, chop it coarsely, cut 2 thin slices of chili pepper, peel and chop the carrot and onion coarsely, chop the celery, fennel, and cilantro coarsely (leave a few cilantro leaves for garnish).
- Garlic: 1 clove
- Chili pepper: 1 piece
- Carrot: 300 g
- Red onion: 60 g
- Celery leaves: 30 g
- Fennel: 80 g
- Fresh cilantro (coriander): 1 g
2
Heat olive oil in a pot, add garlic, cumin, coriander, 2 thin slices of chili pepper and sauté for 10 seconds over medium heat.
- Olive oil: 40 ml
- Garlic: 1 clove
- Caraway: 1 g
- Chili pepper: 1 piece
3
Add carrots, onions, fennel, celery, and sauté on low heat for 5 minutes.
- Carrot: 300 g
- Red onion: 60 g
- Fennel: 80 g
- Celery leaves: 30 g
4
Pour 650 ml of boiling water over the vegetables, add cilantro and salt, cook until the carrots are ready for 20 minutes, then remove from heat.
- Water: 650 ml
- Fresh cilantro (coriander): 1 g
- Olive oil: 40 ml
5
Blend the vegetables until they reach a puree consistency.
6
Heat the puree on low heat for 3 minutes, add pepper.
- Olive oil: 40 ml
7
Pour the soup into bowls, garnish with the remaining cilantro leaves, and serve with sour cream.
- Fresh cilantro (coriander): 1 g
- Sour cream: 45 g
