Carrot Soup Puree with Coriander
Soups • European
Description
Carrot soup puree with coriander
Ingredients
- Carrot 10 oz
- Spanish onions 0 oz
- Fennel 5 oz
- Celery salt 0 oz
- Mild Chili Spice 1 piece
- Sour Cream 0 oz
- Garlic 1 clove
- Ground coriander 0 oz
- Black Cumin (Cumin) 0 oz
- Water 20 fl oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 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).
Step 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.
Step 3
Add carrot, onion, fennel, and celery, and sauté over low heat for 5 minutes.
Step 4
Pour 650 ml of boiling water over the vegetables, add cilantro and salt, and cook until the carrot is tender for 20 minutes, then remove from heat.
Step 5
Blend the vegetables until smooth.
Step 6
Heat the puree over low heat for 3 minutes, and add pepper.
Step 7
Pour the soup into bowls, garnish with the remaining cilantro leaves, and serve with sour cream.
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