INGREDIENTS (serves 6):
  • Vegetable stock (1 litre/4.2 cups);
  • Big juicy carrots (700 gr/25 oz.);
  • 1 big onion;
  • 1 tbsp. of olive oil;
  • 1 tsp. of ground coriander;
  • 1 tsp. of paprika;
  • 1 tsp. of curcuma (turmeric);
  • small bunch of fresh coriander;
  • 4 pieces of stale bread;
  • 3 cloves of garlic;
  1. Preheat oven to 180°C(360°F);
  2. Wrap the carrots in foil and place in the oven for 40 min.;
  3. Remove the carrots from the oven, remove the foil and pour over the carrots with cold water, peel and cut into cubes;
  4. Finely chop the onion and cook until translucent in a thick bottomed saucepan;
  5. Add carrots and cook for another 2 minutes;
  6. Add spices and cook for one more minute;
  7. Pour the hot stock and cook for another 20 minutes;
  8. Meanwhile cut the bread into little cubes and finely chop the garlic;
  9. Heat the oil in a frying pan, add the garlic and the bread cubes and cook stirring frequently until bread becomes golden brown;
  10. Let your soup cool, then whisk it in a blender;
  11. Season to taste;
  12. Serve chilled with the garlic croutons!


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