Usuba
Carrot Soup Puree with Coriander
A delicate soup made from carrots and potatoes with a hint of coriander. Ready in 30 minutes: onions and spices are sautéed in oil, then vegetables and broth are added. After cooking, the soup is blended into a smooth purée and garnished with fresh cilantro.
- Total
- 60 min
- Standard serving
- 492.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Heat the vegetable oil in a pot over medium heat. Finely chop the onion and fry it for 5 minutes until soft.
Add ground coriander and diced potatoes. Fry for another 1 minute.
- 2
Step 2
Add peeled and finely chopped carrots, pour in vegetable broth.
Bring to a boil, reduce heat, cover with a lid and simmer for 20 minutes until the carrots are tender.
- 3
Step 3
Pour the soup into a blender, add a handful of cilantro leaves and blend until it reaches a puree consistency.
Return the soup to the pot, salt and pepper it, and heat gently before serving.
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