Ingredient:
1 tablespoon olive oil
½ tablespoon sesame oil (optional)
1 pound carrots, scraped and chopped
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon crushed coriander seeds
2 liters vegetable stock
handful of coriander leaves or fresh flat-leaf parsley
salt and freshly ground black pepper
Preparation:
Heat oil in large skillet and add onion, carrot and garlic and sauté, stirring, for 3 or 4 minutes until onion begins to be transparent. Add the coriander seeds crushed and fry for another minute. Pour the broth and bring to a boil, then lower the heat so the liquid is boiling, cover partially and cook for 20 to 25 minutes or until carrots are tender. Add salt and pepper to taste freshly ground black. Mix the soup, then pour back into the saucepan and reheat with the coriander or parsley broken.
Serve with bread or muffins crispy onion. You can add cream to it when mixed soup creamy carrot soup, and if you want a spicy carrot soup, with or without the cream can be added to your favorite combination of curry powder to onions and carrots when fried. Pour the broth over the mixture gradually, stirring well to ensure no lumps.
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