Soup recipes - Carrot and Coriander Soup

Ingredients:
2 tbsp. canola oil
2 onions, peeled and chopped
3 tbsp. coriander, ground
6 cloves garlic, crushed
2 tbsp. marjoram
3 large carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
8 cups Vegetable Stock (see p. 20)
1/2 cup chopped fresh cilantro
1/2 tsp. sea salt and cayenne pepper to taste

Procedures:
1. Heat the canola oil over medium heat in a soup pot. Add the onions and cook until browned, about 5
minutes.
2. Add the coriander, garlic and marjoram to the browned onions and cook for 1 minute.
3. Add the carrots and sweet potato to the pot. Sauté for 1 minute.
4. Pour the vegetable stock into the pot of ingredients and bring to a boil. Let simmer until carrots and
sweet potato are soft. Add the fresh cilantro, sea salt and cayenne pepper to taste.
5. Purée, using a hand blender or food processor. Garnish with a few sprigs of cilantro and serve.
24 refresh
Serves 6