Vegetable puree soups are a great option for those who prefer light and hearty food. There are many options for such soups - they can be prepared from one or more types of vegetables, combine a set of spices, serve immediately or freeze for future use. Try one of the most delicious and colorful soups - carrot with coriander.
It is necessary
-
- For vegetable broth
- 1 parsley root;
- 2 stalks of celery;
- 2 carrots;
- 1 small onion;
- 1.5 liters of water.
- For soup
- 900 g carrots;
- 50 g butter;
- 1 large onion
- 0.5 teaspoon coriander powder;
- 0.5 teaspoon coriander seeds;
- a piece of ginger root (about 1 cm);
- 0.5 teaspoon ground nutmeg;
- 1, 4 liters of vegetable broth;
- 150 ml cream;
- salt;
- freshly ground black pepper;
- 0.5 bunch of cilantro greens.
Instructions
Step 1
Cook the vegetable broth. Wash and peel carrots, celery stalks, parsley root, and onions. Coarsely chop all vegetables, put in a saucepan and cover with hot water. Bring the broth to a boil, remove the foam formed on the surface and reduce the heat. Cook for about 30-40 minutes, continuing to remove the foam as it develops. When the vegetables begin to boil, the broth is ready. Remove from heat and cool. Strain the finished broth - it should be transparent.
Step 2
Peel the soup carrots, wash them thoroughly, and pat dry with a paper towel. Cut the root vegetables into thin slices. Finely chop the large onion. Heat the butter in a large saucepan, place the chopped vegetables in it, cover the saucepan with a lid. Simmer the vegetable mixture for 5-7 minutes.
Step 3
Crush the coriander seeds in a mortar. Cut fresh ginger into small cubes. Pour the spices over the carrots and onions, add the coriander powder and stir. Simmer the mixture for 1-2 minutes. Pour vegetable broth, salt and ground black pepper into a saucepan. Stir well again and cook the soup for 40-45 minutes until the vegetables are completely softened.
Step 4
Pour the soup into a food processor bowl and purée, or grind with a hand blender. Return soup to saucepan and bring to a boil. Pour the cream into a saucepan. Stir the mixture thoroughly, add salt if necessary, sprinkle with freshly ground black pepper. Chop the cilantro greens finely and add to the soup. Pour the puree soup into portioned cups and decorate with carrot figurines. Serve with white bread croutons and sour cream.
Step 5
Carrot soup can be prepared for future use. Cook it according to the recipe above and purée. Chill the puree soup, pour into tins and freeze. It can be stored for up to 3 months. Before serving, melt the frozen soup in a saucepan, bring it to a boil and add the cream, herbs and freshly ground pepper.
