How to make
Cut all the vegetables into cubes (do not try to make them small and of the right shape, as they will be blended in the end). Chop the coriander as well, by leaving leaves for garnish.
Fry the onion in olive oil for about 5 minutes until soft.
Add the potato and coriander with a little salt and after another 5 minutes add the carrots, cumin and white pepper.
Mix all the vegetables well and after 3-4 minutes, pour warm water (if desired, a broth cube can be dissolved in it), enough to cover them. If you want your cream soup not too thick, you can add more water.
Leave it on high heat and covered until it starts to simmer and then reduce the heat to medium. Leave it like this for 20 minutes.
Remove the pot from the heat and allow it to cool slightly, so that it is not too hot and then blend until smooth and creamy.
Add salt and more white pepper, if needed and serve with coriander leaves (whole or chopped). You can sprinkle with some chopped crunchy nuts of your choice and a wedge of lime. I only garnished with coriander this time because I didn't have the other things, but as you can see in the picture, it's so simple yet elegant.
