Carrot and Coriander Soup
This classic Carrot and Coriander Soup is an easy, delicious and comforting recipe that’s perfect for any day of the week, any time of day!
Servings: 4
Ingredients
- 800 g Carrots Peeled and cut into small chunks
- 1 Onion Chopped
- 2 Garlic cloves Crushed
- 1 ltr Hot vegetable stock
- 1 tsp Ground coriander
- 1 Large handful of fresh coriander Chopped
- Sea salt and freshly ground black pepper To taste
Instructions
- Place the carrots, onion, garlic, stock, ground coriander, salt and pepper in a large saucepan.
- Bring to a simmer over medium heat and cook for about 20 minutes, or until the carrots are very tender.
- Add in most of the chopped coriander and blend the soup until smooth using a stick blender or stand blender. If it's too thick, add a little extra stock to reach your desired consistency.
- Serve hot, topped with fresh coriander.
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Notes
Use frozen vegetables: You can use fresh veg for this BUT here’s a real time saver… you can cheat if you like by using frozen carrots and onion (and even garlic) that are pre-chopped, making the prep for this even quicker!
To freeze: You can freeze the soup in a well sealed container for 3 months. You should defrost overnight in the fridge and reheat thoroughly OR reheat from frozen in a saucepan or in the microwave. Freeze it into single portions for a quick grab-and-go meal!
Nutrition
Calories: 95kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 140mg | Potassium: 687mg | Fiber: 6g | Sugar: 11g | Vitamin A: 33415IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg