Easy Carrot And Coriander Soup
This classic vegetable soup is a beautiful blend of the earthy sweetness of the carrot and the fresh, aromatic touch of coriander.
Equipment
- Liquidiser or Stick Blender
Ingredients
- 1 tsbp olive oil
- 2 brown onions roughly chopped
- 2 garlic cloves thinly sliced
- 2 teaspoon ground coriander
- 600 g carrots peeled and roughly chopped
- 1 litre vegetable stock
- 10 g fresh coriander roughly chopped
Instructions
- Heat the oil in a large saucepan. Add the onion and cook over medium heat for 2–3 minutes, until softened.
- Add the garlic and ground coriander and stir for 30–60 seconds, until fragrant.
- Tip in the carrots and stir to coat them in the spices.
- Pour in the stock, bring to the boil, then reduce to a simmer. Cook for 25–30 minutes, or until the carrots are fork-tender (timing depends on the size of your carrot chunks).
- Stir in the chopped coriander stalks and most of the leaves, reserving some for garnish.
- Blend until smooth using an immersion blender, or in batches in a stand blender. Taste and season with salt and black pepper.
- Ladle into bowls, garnish with the reserved coriander, and serve immediately with crusty bread.
Video
Notes
STORAGE: Leftover soup should be cooled down to room temperature, then poured into an airtight container and placed in the fridge. It will keep in the fridge for up to 3 days.
Nutrition
Calories: 133kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1101mgPotassium: 592mgFiber: 6gSugar: 12gVitamin A: 25758IUVitamin C: 14mgCalcium: 74mgIron: 1mg
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