Ingredient
- 1 kg of carrots
- 1 onion
- 2 vegetable stock cubes
- 1 bunch of coriander leaves
- 1 pinch of powdered cumin
- Maître Prunille roasted cashews
- Salt
- Pepper
Cream of carrot and coriander soup
4 pers.
10 min.
30 min.
Preparation
Step 1
Scrape the carrots – it is not necessary to peel them.
Chop the carrots into slices and place in a casserole dish.
Chop the onion into large slices.
Step 2
Place the vegetables in a large pot with the stock cubes and 1 litre of water.
Cook at high heat for 30 minutes (until the carrots are cooked), adding water when necessary.
Step 3
Add the coriander leaves (washed, but not cut), cumin, salt, and pepper.
Mix all the ingredients, place in bowls, and sprinkle with roasted cashew nuts!
