Carrot, lemon and coriander soup


For 4 people:

Sigdal pumpkin seeds
400 g carrots
2 cloves of garlic
1 onion
1 nice bunch of fresh coriander
juice of 1 lime
salt and freshly ground pepper


Remove a few lemon peels and set them aside. Squeeze the lemon juice.

Chop the coriander. Chop the garlic in your garlic press.

Peel the onion and carrots and slice them.

Place the vegetables in a pan with a little salt and pepper and cover with hot water. Cook until the carrots are tender.

Mix the cooked vegetables with the chopped garlic and 3/4 of the chopped coriander.

Just before serving, add the remaining coriander, some lemon zest and pieces of crunchy pumpkin seeds.

With Sigdal, dare healthy excess!