Ingredients

3 tbsp. freshly ground Coriander seeds
2 tbsp. Olive oil
1 large Onion, chopped
6 cloves Garlic, crushed
2 tbsp. Marjoram
3 large Carrots, chopped
1 small Sweet potato, chopped
8 cups Vegetable stock
1/2 cup chopped fresh Cilantro
Sea salt and Cayenne pepper to taste

Procedure

Heat the oil in a large soup pot and add the ground coriander, toasting for a minute until lightly browned and fragrant. Add the onions and cook for 5 minutes. Add the garlic and marjoram and cook a minute longer, then add the carrots and sweet potato. Saute for a minute, then pour in the vegetable stock bringing it to a boil. Let it simmer until the carrots and sweet potato are soft for about 20 minutes.

Add the chopped fresh cilantro, sea salt and cayenne pepper to taste, and puree until silky smooth, either by using a hand blender in the pot or transferring it to a blender. Serve garnished with a sprig of cilantro.

Serves 1