This creamy soup combines the sweetness of carrots with the freshness of coriander, while fonio provides a light, melt-in-your-mouth texture. Rich in fiber, minerals, and plant-based proteins, it supports sustained energy, promotes digestion, and contributes to a balanced diet, making every spoonful a healthy and flavorful ally.
Creamy Carrot-Coriander Soup with Fonio
Preparation
10 to 15 minutes
Cooking
18 to 22 minutes
Servings
4
Ingredients
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100 g fonio
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3 large carrots, sliced
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1 medium onion, sliced
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2 cloves garlic, minced
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2 cm fresh ginger, grated
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1 liter vegetable or chicken broth
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1 tablespoon olive oil
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Salt and pepper
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½ teaspoon turmeric or paprika (optional)
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100 ml coconut milk (optional)
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Fresh coriander for garnish
100 g fonio
3 large carrots, sliced
1 medium onion, sliced
2 cloves garlic, minced
2 cm fresh ginger, grated
1 liter vegetable or chicken broth
1 tablespoon olive oil
Salt and pepper
½ teaspoon turmeric or paprika (optional)
100 ml coconut milk (optional)
Fresh coriander for garnish
Step-by-step preparation
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Rinse the fonio with cold water and set aside.
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In a large pot, sauté the onion, garlic, and ginger in oil for 2-3 minutes.
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Add the carrots and broth. Bring to a boil, then reduce heat and simmer for 10 minutes, until the carrots are tender.
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Add the fonio, turmeric, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally. Fonio swells quickly and provides a light, slightly grainy texture.
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Blend the soup to achieve a smooth and creamy texture. Add coconut milk if desired.
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Serve hot and garnish with fresh coriander.
Rinse the fonio with cold water and set aside.
In a large pot, sauté the onion, garlic, and ginger in oil for 2-3 minutes.
Add the carrots and broth. Bring to a boil, then reduce heat and simmer for 10 minutes, until the carrots are tender.
Add the fonio, turmeric, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally. Fonio swells quickly and provides a light, slightly grainy texture.
Blend the soup to achieve a smooth and creamy texture. Add coconut milk if desired.
Serve hot and garnish with fresh coriander.
Products used in this recipe:
