Summary

Ingredients

• 1 large onion (s)
• 450 g carrot (s)
• 1 teaspoon coriander powder
• 1 bunch coriander greens
• 0.5 liter ½ vegetable stock
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Peel and chop the onion, clean and slice the carrots. Wash the coriander, cut off the stems and chop the leaves.
2. Heat the oil in a pan and fry the onions and carrot slices in it. Stir every now and then. When the onions are soft, stir in the ground coriander and cook for about 1 minute. Put the contents of the pan in a saucepan, season with salt, pepper and pour in the broth. Bring to a boil, turn down the heat and simmer for about 20 minutes until the carrots are tender.
3. Lightly puree the soup, season again and serve garnished with the chopped coriander leaves.
4. Baguette goes well with it.