Carrot and Coriander (Cilantro) Cream Soup

by Feli Chic'Cuisine

This super healthy and super easy soup is a delicious light version of a classic. With its excellent taste and elegant appearance, this Carrot and Coriander Soup is particularly versatile. Serve accompanied by homemade croutons.

The most enjoyable thing about winter is soup! There is nothing better than a bowl of creamy soup when I'm craving something comforting. Just thinking about a good soup makes me feel warm and comforted.

This beautifully bright soup is creamy, thanks to carrots and potatoes and a heavy cream drizzle at the end. The easy homemade croutons are optional, but I highly recommend them for a better taste.

Prep. Time: 15 min

Cook Time: 45 min

Serves: 4

Ingredients

3 tsp olive oil
1 onion, chopped
450g (1 lb) carrots, chopped
2 small potatoes, chopped
1 celery stalk, sliced, plus 2-3 leafy celery tops
1 tsp ground corriander
4 cups ( 1,2 L) vegetable stock or chicken stock
2 tbsp fresh coriander, chopped
4-5 leaves celery, chopped
4 tbsp cream (single cream/heavy cream)
salt and black pepper

Method

1. Heat 2 teaspoons olive oil in a large heavy saucepan over medium heat. Add the onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the carrots, potatoes, celery and ground coriander, mix well, and cook for 1 minute, stirring frequently.

2. Add the stock over the vegetables. Stir to coat and bring to the boil. Partially cover, reduce the heat to low and simmer for 30-35 minutes until the vegetables are tender.

3. In a small saucepan, heat 1 teaspoon olive oil and fry the chopped coriander and the chopped leaves celery leaves for 1 minute stirring constantly. Set aside.

4. Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the coriander mixture and seasoning.

5. Divide the soup between 4 bowls and swirl 1 tablespoon cream into each, if desired. Garnish with the chopped coriander and serve warm with the homemade croutons alongside.