Easy carrot soup with coriander, burrata and almonds
A delicious, creamy carrot and coriander soup recipe that’s ready in just 30 minutes. The burrata and almond topping add a touch of luxury, making it ideal as a starter for a dinner party. Suitable for vegetarians.
Ingredients for 2 portion(s)
• 400 g carrots
• 30 g butter
• 1 clove garlic
• 1/2 teaspoons coriander seeds
• 1/2 teaspoons chili flakes
• 600 g vegetable stock
• 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
To serve:
• 100 g burrata
• 2 tablespoons flaked almond
• Fresh parsley
• 1 teaspoon olive oil
• Freshly ground pepper
Preparation
- In a saucepan, sweat the sliced carrots in butter with chopped garlic and spices. After 5 minutes, pour the stock over it, season it with Kikkoman Naturally Brewed Soy Sauce and cook it for 20 minutes.
- Blend the soup until smooth and sprinkle with fresh parsley.
- Toast the almonds in a dry frying pan.
- Serve the soup with burrata, sprinkle over almonds, pepper and parsley and drizzle with olive oil
Used products in this recipe
Ingredients for 2 portion(s)
• 400 g carrots
• 30 g butter
• 1 clove garlic
• 1/2 teaspoons coriander seeds
• 1/2 teaspoons chili flakes
• 600 g vegetable stock
• 1 tablespoon Kikkoman Naturally Brewed Soy Sauce
To serve:
• 100 g burrata
• 2 tablespoons flaked almond
• Fresh parsley
• 1 teaspoon olive oil
• Freshly ground pepper
