Easy Carrot and Coriander Soup
I can’t think of any part of the day that I couldn’t eat this easy carrot and coriander soup. You can decorate this easy, thick, scented soup with pieces of carrots and coriander or parsley leaves. Serve with toast.
- 32 Oz carrot sliced on taps
- 2 Oz of butter
- 1 big red onion
- ½ tablespoons of powdered coriander
- ½ tablespoons of crushed coriander grains
- ½ tablespoons of ground ginger
- 1/2 small spoon of minced nutmeg
- 1/2 L vegetable soup
- 1/2 dl sour cream
- Coriander leaves
- Carrot for decoration
- Salt and Pepper
cooking time: 40 min
Preparation of Carrot & Coriander Soup :
Carrot and onion toast on butter for 5 minutes.
Add spices and toast for 1 minute, pour soup on it, add salt and pepper and cook on light fire 40 minutes. When it’s over, pour the soup int he blender and blend it until you have thick cream.
Warm the cream to boiling, add sour cream. Decorate it with carrot and coriander and serve.
You can freeze this soup in separate portions and keep up to 3 months.