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    Carrot and coriander soup

    Rich and smooth with a hint of sweetness

    Servings 4 persons, Cooking time: 30 minutes

    Ingredients

    • 1 bunch of carrots
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • ½ teaspoon ground cumin
    • 2 tablespoons fresh coriander leaves, chopped
    • 1 litre vegetable stock
    • 4 teaspoons crème fraîche
    • freshly ground black pepper

    Directions

    • Clean and cut up the carrots.
    • Heat the oil in a soup pot and sauté the onion until it becomes transparent. Add the carrots, cumin and 1 tablespoon of coriander leaves and sauté over a high heat for 2 minutes, stirring continuously. Add the stock and cook the carrots for 15 minutes until tender. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
    • Purée the carrots with the stock in the blender on MAX for at least 1 minute. Reheat if necessary and season to taste.
    • Serve the soup with a spoon of crème fraîche and some freshly ground black pepper, and sprinkle with the coriander leaves.
    • 30 minutes preparation time
    Carrot and coriander soup