Quick carrot soup with coriander
4 servings
60 minutes
Quick carrot cream soup with coriander is a refined dish of European cuisine that combines the tenderness of vegetable puree and the bright aroma of coriander. This soup originates from traditional home cooking, where simplicity in preparation and rich flavor are valued. Carrots add natural sweetness to the dish, while potatoes provide a creamy texture. Coriander, as a spice and fresh herb, brings a light citrus note, making the soup refreshing and spicy. Due to its quick preparation, this soup is perfect for a cozy dinner or light lunch. It can be served with crispy croutons or a dollop of sour cream to enhance its richness. Light, healthy, and warming — this soup will be a true find for lovers of simple yet sophisticated flavor combinations.
1
Heat vegetable oil in a pot over medium heat. Add finely chopped onion and sauté for 5 minutes until soft. Add coriander and peeled, diced potatoes. Sauté for a minute.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Ground coriander: 1 teaspoon
- Potato: 1 piece
2
Add the peeled and finely chopped carrot and broth. Bring to a boil, reduce the heat, cover, and cook for 20 minutes until the carrot is soft.
- Carrot: 450 g
- Vegetable broth: 1.2 l
3
Pour into a blender and add a handful of coriander leaves. Blend until pureed. Return to the pot, season with salt and pepper, and gently heat.
- Cilantro (coriander leaves): to taste
