First courses

Carrot puree soup with coriander

If you’re hungry for a light soup, the best option is a vegetarian vegetable version. Such a first dish charges the body with vigor and full strength. Carrot soup-puree is perfect for children’s lunch! If desired, you can add toast with cheese and greens to the dish.

Carrot puree soup with coriander – ingredients

  • Carrot – 600 g.
  • Red onion – 1 pcs.
  • Fennel – 1 pc.
  • Celery stalks – 2 pcs.
  • Cilantro – 1 bunch.
  • Green chili pepper – ½ pc.
  • Garlic – 2 cloves.
  • Sour cream – 100
  • Olive oil – 60 ml.
  • Coriander seeds – 1 tbsp.
  • Cumin seeds – 1 tbsp.
  • Sea salt – ½ tsp.

Carrot puree soup with coriander – recipe

Peel the garlic and cut into large slices. Cut half of the chili pepper lengthwise, remove the seeds.

Heat olive oil in a pan, put garlic and chili, add cumin and coriander, warm everything slightly. Cut the carrot, onion, fennel and celery into large pieces and send them to the pan with the garlic and chili. Stew it all together for 2-3 minutes.

Pour boiling water so that the water covers all the vegetables, add cilantro (leave a few leaves) and salt. Cook until carrots are ready.

When the vegetables are a little dry, beat them in a blender to the consistency of puree, and slowly add vegetable broth. Rub through a sieve, pour into a saucepan and heat slightly. Serve with sour cream, garnished with a leaf of cilantro or pieces of caramelized carrots.

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