Carrot Coriander Soup
A delightful embrace of flavors that warms the soul and nourishes the body, this velvety soup is rich with the sweetness of carrots and the aromatic hint of coriander.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, diced
- 450 grams Carrots, sliced
- 1 Potato, peeled and diced
- 1 tsp Ground coriander
- ½ tsp Paprika
- 1 litre Vegetable stock
- 1 bunch Fresh coriander leaves and stalks
- Salt and ground black pepper to taste
Instructions
- Step 1: In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until it becomes translucent and fragrant.
- Step 2: Add the sliced carrots and diced potato into the pot. Stir them together with the onion, cooking for an additional 5-7 minutes.
- Step 3: Sprinkle the ground coriander and paprika over the sautéed vegetables. Stir well to coat the veggies evenly with the spices.
- Step 4: Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Step 5: Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.
- Step 6: Return the soup to low heat. Tear the fresh coriander leaves and add them to the soup. Season with salt and pepper to taste.
- Step 7: Ladle the hot soup into bowls and garnish with additional fresh coriander or a drizzle of olive oil. Serve warm.
Notes
For an extra creamy soup, add a splash of coconut milk or a dollop of yogurt just before serving.