Carrot soup with croutons
6 servings
50 minutes
Carrot soup with croutons is a harmony of flavors from French cuisine, where sweet carrots combine with spicy coriander and curry. The delicate texture of the soup is created by celery root and creamy butter, while the aromatic vegetable broth adds depth to the flavor. Historically, carrot soup was popular among French peasants as carrots are an affordable and nutritious vegetable. It is served with crispy croutons made from coarsely ground flour that add a pleasant contrast to the soup's texture. Sour cream and fresh cilantro finish the dish, giving it lightness and freshness. This soup is perfect for warming autumn evenings or a light summer dinner.
1
Chop the carrot and celery root coarsely.
- Celeriac: 200 g
- Carrot: 1 kg
2
In a large pot, heat the oil and add 1/4 cup of water. Stew the vegetables.
- Butter: 40 g
3
After 20 minutes, add coriander and curry. After another 5 minutes, pour in the broth. Bring to a boil, then simmer on low heat.
- Ground coriander: 1.5 teaspoon
- Curry powder: 0.3 teaspoon
- Vegetable broth: 1 l
4
Remove from heat and blend directly in the pot.
5
Pour the soup into bowls, add cilantro, sour cream, and croutons.
- Chopped cilantro (coriander leaf): to taste
- Sour cream: to taste
- Whole wheat croutons: to taste
