Carrot and Coriander Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound carrots peeled and sliced
- 1 teaspoon ground coriander
- 4 cups vegetable stock
- 1/4 cup fresh coriander chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the sliced carrots and ground coriander, cooking for another 2 minutes.
- Pour in the vegetable stock and bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 20 minutes or until the carrots are tender.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to purée the soup until smooth.
- Stir in the fresh coriander and season with salt and pepper to taste.
- Serve hot, garnished with additional coriander if desired.
Notes
For a creamier texture, you can add a splash of cream or a dollop of yogurt before serving. To enhance the flavor, roast the carrots beforehand for a slightly caramelized taste, and always taste the soup before serving to adjust the seasoning if necessary.
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