I discovered this carrot soup during winter season.
I do not know about you, but I often serve two dishes for dinner at home. Light and warming, this soup will be just right for an appetizer served before a more filling main course.
I usually make soups for an appetizer. The choice here is huge, because soups can be prepared from a very large selection of both meat and vegetables.
I also came across fruit soups. These, however, are more suitable as a dessert rather than as an appetizer.
It happens that I cook dinner for more than one day. If you do that too, you know that soups kept in the fridge for a few hours taste best.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Dissolve a tablespoon of butter with oil in a pot. Add finely chopped onion. Fry on low heat for about 3 minutes. The onion should slightly soften.
Peel the carrots and cut them into rings. Peel and cut the potato into cubes. Cut the celery into small pieces.
Add the chopped potatoes and the celery to the fried onion. Fry on low heat for 4 minutes. Mix from time to time. After 4 minutes, add the carrots and continue frying for another 10 minutes.
Pour vegetable broth over the fried vegetables and bring it to boil. When the soup starts boiling, reduce the heat again and simmer for another 10 minutes.
Melt the remaining spoonful of butter with the addition of dried coriander. Fry on low heat for 30 seconds, stirring constantly.
Add the fried coriander to the boiling soup and pour milk over it. Add salt and pepper according to taste. Cook for another 3-4 minutes.
Remove from the heat and add fine-cut fresh coriander. Blend the soup.
Serve the soup sprinkled with pumpkin seeds on top.
This soup can be sprinkled with freshly sliced coriander or finely chopped celery.
You may serve it with the addition of toast bread or some fresh arugula salad.
Do You like carrot? If yes, then try our recipe for Carrot and potato balls.