Cold Carrot Soup
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An easy and tasty cold carrot soup with coriander leaves is the perfect starter to a summer meal: try this vegetarian recipe at home!
14 June, 2018
ingredients
Olive oil
35 ml
Onion
1 large, finely chopped
Carrots
800 g, peeled and chopped
Vegetable stock
1.2 l,
Coriander
2 ½ tsp, ground plus a small handful of coriander leaves, to garnish
Orange juice
2-3 tbsp, fresh, to taste
Salt
Pepper
black, ground
Extra virgin olive oil
50 ml, to garnish
Preparation
HOW TO MAKE A DELICIOUS COLD CARROT SOUP
Heat the olive oil over a medium heat in a large saucepan.
Add the onion and sweat with a little salt for 4-5 minutes, stirring occasionally, until soft.
Add the ground coriander and stir well, cooking for a further minute.
Stir in the carrot at this point.
Add the hot vegetable stock to the saucepan.
Bring to the boil, and boil for 5 minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
Remove from the heat when soft, and blend using an stick blender until smooth.
Adjust the seasoning to taste using the orange juice, salt and pepper before letting the soup cool to room temperature.
Transfer to a bowl, cover with clingfilm and chill until cold; 3-4 hours usually.
When you are ready to serve the cold carrot soup, ladle it into serving bowls and garnish with a drizzle of the extra-virgin olive oil, some coriander leaves and a little more seasoning.
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