Carrot Soup with Coriander

Creamy carrot soup is undoubtedly one of the more popular vegetable soups. It is usually seasoned simply with pepper and salt, perhaps with a bit of freshly chopped parsley, but we rarely think of adding coriander. Yet, coriander and carrots complement each other perfectly - you can start by trying this combination in this excellent creamy soup.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 23 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 1 piece Sweet potato

  • 450 g Carrot, fresh

  • 1.5 teaspoons Spices, coriander - seeds

  • 1.2 l Soup base, chicken, cube

  • pieces Coriander, leaves, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Clean the carrots (peel if necessary) and wash them. Cut them into larger pieces. Peel the potato, wash it, and cut it into small cubes. Peel the onion and finely chop it.

  2. Pour oil into a large pot and heat it slightly. Add the chopped vegetables, onion, and ground coriander. Stir-fry over moderate heat for 2 to 3 minutes, then pour the broth over the ingredients in the pot. Bring the contents to a slow boil, then reduce the heat, cover the pot, and cook the vegetables for another 15 to 20 minutes.

  3. While the vegetables are cooking, prepare the coriander. Rinse it quickly under running water and dry it well. Cut off the stems and finely chop the leaves. Once all the carrot pieces are soft, remove the pot from the heat and blend the vegetables smoothly with an immersion blender. Stir the chopped coriander into the soup. Season the prepared soup with salt and pepper to taste.

  4. Serve the soup in soup bowls or deep plates and accompany it with toasted bread cubes, crackers, or garlic bread.

Nutrition Information (Per 100g)

  • Calories: 74.28 kcal
  • Fat: 3.47 g
    • Saturated Fat: 0.17 g
  • Carbohydrates: 9.1 g
    • Sugars: 3.64 g
  • Protein: 0.33 g
  • Fiber: 2.15 g

Advice

You can garnish the soup with a bit of Greek yogurt before serving. Instead of sweet potato, use regular potato. Sweet potato is not related to regular potato, although both originate from Central America. Red sweet potato with sweet orange flesh is good for roasting, mashing, soufflés, and fillings. White sweet potato is finer and has a drier white flesh. It can be fried, boiled, or used in mixed meat and vegetable dishes.