Spicy Carrot Soup with Garlic Croutons

The simplest carrot soup from the minimum amount of ingredients with the addition of spices turns into a very interesting, unusual and even some kind of exotic dish. Serve accordingly - in heat-resistant cups or small bowls. If you boil it in the season of young carrots, you can use carrot tops, raw or lightly sautéed with butter, instead of cilantro leaves.

Ingredients

• 1 liter vegetable broth
• 700 g of large juicy carrots
• 1 large onion
• 1 tbsp. l. extra virgin olive oil
• 1 tsp. ground coriander, cayenne pepper and turmeric
• salt, freshly ground black pepper
• medium bunch of cilantro for serving
• 4 slices of bran bread (1 cm thick)
• 3 cloves of garlic
• extra virgin olive oil

Directions

1. For the soup, wash the carrots with a brush, wrap each carrot in a double layer of foil, put in an oven preheated to 180 ° C for 30 minutes. Then pour over with cold water, peel and cut into very large pieces.
2. Cut the onion into small cubes, heat the oil in a heavy-bottomed saucepan and fry the onion, stirring occasionally, for 10 minutes. Add carrots, fry for 2 minutes. Add the spices, stir and fry for another 1 minute.
3. Pour in unheated broth, bring to a boil, reduce heat and simmer, covered, for 20 minutes.
4. While the soup is cooking, cut the bread into cubes for the croutons, finely chop the garlic. Heat oil in a frying pan, add garlic, cook over low heat for 30 sec. Add bread and sauté, turning frequently, until golden brown, 3-4 minutes. Place croutons on paper towels to drain excess oil and keep warm.
5. Transfer the soup to a blender or food processor, whisk in a puree, season with salt and pepper, and transfer back to the saucepan. Heat (but don't boil!) And serve in preheated bowls hot with garlic croutons, sprinkled with cilantro leaves.