Heat the oil in a soup pot and sauté the onion until it becomes transparent. Add the carrots, cumin and 1 tablespoon of coriander leaves and sauté over a high heat for 2 minutes, stirring continuously. Add the stock and cook the carrots for 15 minutes until tender. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
Purée the carrots with the stock in the blender on MAX for at least 1 minute. Reheat if necessary and season to taste.
Serve the soup with a spoon of crème fraîche and some freshly ground black pepper, and sprinkle with the coriander leaves.
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