Ingredients:
1 lb carrots, peeled and chopped
2 tablespoons olive oil
1 small onions, finely chopped
1 clove garlic, minced
1 teaspoon coriander seeds, crushed
1 teaspoon ground cilantro
3 cups vegetable stock
salt and pepper
Directions:
Heat oil in large pan, add onion, garlic and carrots.
Cook gently for 10 minutes.
Stir in crushed and ground cilantro and cook for 1 minute.
Add the stock, bring to a boil, cover and simmer for 15 minutes (or until the carrots are tender).
Puree the soup in a blender or food processor, then return to the pan.
Add salt and pepper and reheat gently before serving.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.