Carrot Cream with Coriander

Ingredients for 4-6 people.

The amounts of spices given give a very pronounced flavor, but you can also use half as much cumin and coriander.

Melt butter in a large heavy-bottomed saucepan, but do not brown it. Turn the carrots as well as the celery 1-2 min in it to the other side.

Add the ground coriander and caraway seeds, increase the temperature a little bit and stir heartily for 3-4 minutes.

Pour in the vegetable soup, bring to the boil and simmer gently with the lid closed at a low temperature for 30 min. Cool down a bit.

Mash the soup and pour into a second saucepan. Season with salt and pepper and heat again over low heat. Stir in the chopped cilantro leaves. Sprinkle with whole cilantro leaves and bring to the table very hot with the lemon croutons.

Lemon croutons:

Remove the crusts from the bread slices and cut them into triangles.

In a frying pan, heat a little oil (or a butter-oil mixture) until smoking hot and quickly fry the white bread pieces on both sides until crispy brown. Sprinkle with the juice of a lemon and serve on the spot.

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