Carrot coriander potage

Almost every dish I prepared in the last two weeks had some orange tone. No wonder, since November is the month of orange vegetables and fruits. Today, I am serving you an orange potage with carrot and coriander, which will thrill you with a fantastic smell and taste.

Preparation time: 40 minutes
Servings: 4

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 potato, chopped into pieces
3 cup carrots, peeled and chopped
4 cup vegetable broth or water
a handful of fresh coriander
Salt to taste

Decoration (optional):
Pumpkin oil
Dried chili pepper
Sesame seeds
Fresh coriander

Instructions:
1. Simmer the onion in olive oil, in a larger pot, for about 5 minutes, until it softens.
2. Add a teaspoon of minced coriander and a potato, and cook for a minute.
3. Add 3 cups of carrot and 4 cups of vegetable broth, leave to boil, then lower the temperature.
4. Cover with a lid and cook for 20 minutes, until the carrots soften.
5. Pour the cold mixture into a blender and add fresh coriander, then blend until smooth. Put the mixture back in a pot, add salt if needed, and reheat it.
6. Decorate as desired. Enjoy.