The carrot coriander soup’s recipe
Today I felt chilly for the first time this season and my first reaction is to cool weather is drinking flavored teas and hot soups.
Given the limited ingredients in my fridge, I opted for a quick and delicious soup of carrot and coriander which I often ate at the Bar à Soupe in rue de Charonne in Paris. It’s a tiny restaurant just behind Bastille, ideal for a quick lunch in Paris and I used to go there several times a week. They prepare six different soups every day and serve each of them with a special bread and a glass of wine. Yummy.
The carrot and coriander soup’s ingredients
- 1 large onion
- 500 grams of carrots
- 1 tablespoon of coriander seeds
- 1/2 liter of broth
- olive oil, salt, pepper
How to prepare the Bar à Soupe’s carrot and coriander soup
Clean and slice carrots and onion.
Cook the onion with the coriander into some olive oil until it appears translucent, then add the carrots and mix everything.
Add the broth and bring to boil, then reduce heat and simmer for half an hour.
Once cooked, remove from heat and mix it all (I use a blender).
Add salt and pepper to your taste.
Bon appétit !
P.S. Obviously I always add toasted croutons!
Put them in the oven for about ten minutes sprinkled with olive oil and rosemary. Excellent!