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Cream of carrot and coriander soup

Photo de la recette Cream of carrot and coriander soup
4 pers.
10 min.
30 min.


  • 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


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!