Carrot soup "spicy"

800 g carrots

1 onions

1 l vegetable broth

1 h. l. ground paprika

1 h. l. ground coriander

1 h. l. of ground cumin seeds

ground black pepper

salt

Carrots cut into circles, and finely chop the onion. Fry vegetables in a pan with butter on for 5 minutes, stirring constantly, over low heat. Add cumin, paprika and coriander, saut for 1 minute, stirring constantly.

Pour over vegetables hot broth, bring to a boil, cover and cook for 10 minutes over low heat.

Beat with a mixer or soup in a food processor until smooth. Pour the soup into the pan, season with salt and pepper and bring to a boil over low heat.

The soup is served hot to the table, it is possible to garlic.