A family favourite and very easy to make, I recently tried to roast the carrots for this soup before blending and the result was just great!
It is a very delicious vegetarian soup. Sometimes I use chicken stock, but this vegan version it was replaced with vegetable stock.
Don't hesitate to try this very humble, fast and easy to make, but rich in taste soup!
(Serves 5-6 )
700 gr carrots - peeled and coped in 3 cm pieces
1 medium onion - peeled, quartered and cut in half
1 large or 2 small garlic cloves
2 tbsp olive oil
for the soup:
1.4 l vegetable stock
salt to taste
1 tbsp olive oil
1tsp ground coriander
a handful of fresh coriander leaves
Line a roasting pan with foil and place the vegetables. Drizzle the olive oil and sprinkle some salt.
Roast in 200 C oven for 15 minutes and make sure they don't burn (very much). Remove from the oven and leave to cool for a while.
In the meantime heat 1 tbsp olive oil in a pan and add the ground coriander and leave to fry for 10-20 seconds very carefully it doesn't burn. Add the roasted vegetables and cover with the vegetable stock. Bring to the boil, simmer for 5 minutes, stop the heat, then blend. I used a hand blender with metal stem so it can work with hot liquids.
When smooth enough, sprinkle some black pepper and adjust salt to taste.
Add the finely chopped coriander leaves, mix well, cover with lid and leave to rest for 5 minutes. Then serve.