Another soup, still orange...

Another recipe, another soup.  Coincidentally this soup is also orange. Bright colours can liven up your day. I'm one of those people that finds visually appealing food is amazing!
Just to set the record clear, I am not obsessed by soups, but I just think they are perfect when it's cold outside, as they warm you up, and they don't have many calories!


So here goes the recipe: 

Ingredients:

• 2 tsp olive oil
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 lb onions, thinly sliced
• 2 lbs carrots, peeled and sliced
• 5 cups water
• 1/2 cup heavy cream
• 1 bunch fresh cilantro, washed, dried, and roughly chopped
• salt and freshly ground pepper, to taste

In a large stockpot, heat olive oil. Add coriander and cumin and stir well.  Add onions and cook over medium heat, stirring occasionally, until translucent, about 5 minutes.  Add carrots and water and salt to taste. Bring to a boil, then lower to a simmer, cover, and let simmer covered for about 30 minutes or until carrots are very soft. Remove pot from heat and stir in cream. Puree the soup thoroughly until it is velvety and smooth (a hand-held immersion blender works well for this step, although you can also use a food processor or upright blender).  Adjust seasonings as desired, then stir in cilantro and serve.

ENJOY!  :)