Usuba
Spiced Carrot Soup with Vermouth
A delicate carrot puree soup with Eastern notes of coriander and cumin. Vermouth adds depth of flavor, orange juice brings freshness and a subtle tartness. Cream softens the spice heat. Perfect for both everyday lunch and festive occasions.
- Total
- 35 min
- Standard serving
- 638.1 g
Ingredients
Total 13- Olive oil
15 ml≈ 1 tbsp - Onion
75 g≈ 1/2 pcs - Garlic
4.5 g≈ 1.5 clove - Ground coriander
4.275 g≈ 1 tsp - Ground cumin (zira)
3.188 g≈ 3/4 tsp - Vermouth
7.5 ml≈ 1.5 tsp - Chicken broth
250 ml≈ 1 cup - Carrot
250 g≈ 2.5 pcs - Orange juice
25 ml≈ 1.5 tbsp - Cream40%
to taste - Cilantro (Coriander)листья
to taste≈ 1 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Heat olive oil in a large pot over medium heat. Finely chop the onion and garlic, add them to the oil along with ground coriander and cumin. Cook for 10 minutes until the onion becomes soft and translucent.
- 2
Step 2
Pour in dry vermouth and cook until it completely evaporates.
- 3
Step 3
Finely chop the carrots and add to the pot. Season with salt and pepper to taste.
- 4
Step 4
Pour in the chicken broth and orange juice, bring to a boil. Reduce heat and simmer for 20 minutes until the carrots are tender.
- 5
Step 5
Let the soup cool slightly and blend it in portions in a blender until smooth.
- 6
Step 6
Pour the soup into bowls, drizzle with cream and garnish with fresh cilantro leaves.
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