Carrot Soup Puree with Coriander and Vermouth
Soups • Italian
Description
Carrot soup puree with coriander and vermouth
Ingredients
- Olive Oil 0 fl oz
- Onion 2 heads
- Garlic 6 cloves
- Ground coriander 1½ tablespoons
- Ground Cumin 1 tablespoon
- Dry martini 2 tablespoons
- Chicken Broth 0 qt
- Turnips 0 lbs
- Orange juice concentrate 5 fl oz
- Cream (40%) to taste
- Cilantro to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and spices. Cook for 10 minutes until the onion is soft.
Step 2
Add the vermouth and cook until it evaporates.
Step 3
Add the thinly sliced carrots, season with salt and pepper.
Step 4
Add the broth and orange juice, bring to a boil, reduce the heat, and simmer for 20 minutes until the carrots are soft.
Step 5
Let it cool slightly and blend in batches until smooth.
Step 6
Serve drizzled with cream and garnished with cilantro leaves.
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