Description
Warm up your senses with a velvety, golden carrot soup that’s irresistibly creamy and bursting with flavour.
Ingredients
Scale
- 250 grams of carrots
- 1 onion
- 1 potato
- 1/2 bunch of fresh coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of black pepper
- Salt
- 1/2 cup of liquid cream
- 1 liter of chicken broth
- 3 tablespoons of extra virgin olive oil
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the roughly chopped onions and cook until they turn translucent, releasing their sweet, savory aroma. Stir occasionally to prevent sticking.
- Toss in the chopped carrots and cubed potato, stirring well to coat them in the oil and onion mixture. Let them sauté for a minute or two to enhance their natural flavors.
- Add the chopped coriander, ground cumin, black pepper, and chicken broth. Stir everything together, ensuring the vegetables are fully submerged in the flavorful liquid.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook until the carrots and potatoes are tender enough to be pierced easily with a fork. This usually takes about 20–25 minutes.
- Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Take care when blending hot liquids to avoid splatters.
- Stir in the liquid cream, return the soup to a low boil, and let it simmer for another 2–3 minutes to meld the flavors beautifully.
- Remove from heat and ladle the soup into bowls. Garnish with a sprig of fresh coriander or a drizzle of cream for an extra touch of elegance.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: soup
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal