Carrot soup puree with coriander and vermouth
4 servings
35 minutes
Carrot soup puree with coriander and vermouth is a refined dish of Italian cuisine that combines the tenderness of root vegetables with the subtle spice of seasonings. Its origin can be traced to Mediterranean culinary traditions where vegetables play a key role. The velvety texture of the soup is achieved by finely grinding the ingredients, while vermouth adds a light wine note highlighted by the freshness of orange juice. Coriander used as a spice and garnish gives a piquant depth of flavor. This dish is perfect for cozy warming evenings, festive lunches, or simply enjoying the harmony of aromas. Serving it with a drop of cream makes it even more delicate, and fresh cilantro leaves add a vibrant finishing touch. The taste of this soup is a balance of sweet carrots, the bitterness of vermouth, and citrus freshness creating a culinary symphony.
1
Heat olive oil in a large pot over medium heat. Add finely chopped onion, minced garlic, and spices. Cook for 10 minutes until the onion is soft.
- Olive oil: 60 ml
- Onion: 2 heads
- Garlic: 6 cloves
- Ground coriander: 1.5 tablespoon
- Ground cumin: 1 tablespoon
2
Add vermouth and cook until it evaporates.
- Dry vermouth: 2 tablespoons
3
Add thinly sliced carrots, season with salt and pepper.
- Carrot: 1 kg
- Salt: to taste
- Freshly ground black pepper: to taste
4
Add broth and orange juice, bring to a boil, reduce heat, and simmer for 20 minutes until the carrots are tender.
- Chicken broth: 1 l
- Orange juice: 100 ml
5
Slightly cool and blend in portions until smooth.
6
Serve drizzled with cream and garnished with coriander leaves.
- Double cream 40% fat: to taste
- Cilantro (coriander leaves): to taste
