Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
1/ Peel the carrot and cut it into small pieces.
2/ Finely chop the onion, garlic, and ginger.
3/ Heat olive oil in a pot, then add onions, garlic, and ginger and fry for about 5 minutes.
4/ Add carrots and fry lightly.
5/ Add water and bouillon, bring to a boil, then lower heat to low, cover, and simmer for about 20 minutes.
6/ When the carrots become soft, turn off the heat, lower the pot, and let the soup cool slightly.
7/ Add cumin and coriander leaves and mix with a hand mixer until smooth.
8/ Taste and adjust seasoning with salt and pepper if necessary.
9/ Let the soup cool to room temperature, then chill in the refrigerator for 2 hours to overnight.
Cold carrot soup
★In France, we have an aperitif before a meal, which is also called l’apéro. Maybe it’s just a matter of grabbing some snacks, having a drink, and talking. Even on such occasions, this soup is sometimes served in a glass container as shown in the photo. It’s also delicious when eaten with sticks like grissini or crispy bacon.
★It’s perfect as a side dish for everyday meals, or as a light lunch with bread or salad.
★The amount of ginger is slightly reduced, so please adjust it if you like a slightly more spicy taste.
Founder of @Umami Sans Frontières
