Title: Carrot and Coriander Soup by What Shall I Cook
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 pound (about 450 grams) carrots, peeled and chopped
4 cups vegetable or chicken broth
A handful of fresh coriander leaves (cilantro), chopped
Salt and pepper to taste
Optional: A dollop of cream or yogurt for garnish
Instructions
Sauté the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
Add Ground Coriander: Stir in the ground coriander and cook for another minute to release its aroma.
Add Carrots and Broth: Add the chopped carrots to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
Add Fresh Coriander: Stir in the chopped fresh coriander (cilantro) and season with salt and pepper to taste.
Serve: Ladle the soup into bowls and, if desired, garnish with a dollop of cream or yogurt and a sprinkle of fresh coriander leaves.
Enjoy!
This Carrot and Coriander Soup is warm, comforting, and has a lovely hint of citrusy flavor from the coriander. Perfect for a cozy dinner or a light lunch.
Let me know how it turns out if you give it a try!
