Summary

Ingredients

• 0.5 kg ½ carrot (s), peeled and sliced
• 1 bunch spring onion (s), cleaned and cut into wide rings
• 3 cm ginger, fresh, grated
• 1 bunch coriander, fresh
• 1 ½ liter vegetable stock
• 2 tablespoon ghee or oil
• Salt to taste
• 1 cup natural yoghurt, solid

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Instructions

1. Heat the ghee in a large saucepan. Sear the carrots with the ginger and the white part of the spring onions cut into wide rings. Cook over medium heat for approx. 20 minutes.
2. In the meantime, pluck the coriander leaves from the stems and chop (or chop them in a food processor).
3. Deglaze the carrots with the vegetable stock and bring to the boil. Then reduce the heat and simmer for 30 minutes. Take the pot off the stove and puree the soup with a hand blender (if you want, you can leave a few carrot slices whole).
4. Then heat again, add the chopped coriander leaves and the green spring onion pieces, salt if necessary, and bring to the boil again.
5. If the soup is too thick, just add a little more stock.
6. Variation: add only half of the coriander to the soup, stir the other half into 1 to 2 cups of yoghurt (solid natural yoghurt) and blob on the filled soup plate.