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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 340.8
  • Total Fat: 19.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 526.9 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 11.8 g

View full nutritional breakdown of Carrot and Corriander Soup calories by ingredient
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Carrot and Corriander Soup

Submitted by: LOOKSLIKELILY

Introduction

This soup is wonderfully warming, very very filling and full of nutrients. The almonds keep you fuller for longer and provide high amounts of good fats. This is my own recipe that has been tweaked over the years. This soup is wonderfully warming, very very filling and full of nutrients. The almonds keep you fuller for longer and provide high amounts of good fats. This is my own recipe that has been tweaked over the years.
Number of Servings: 9

Ingredients

    1 kg Carrots
    2 Large Potatoes
    2 Medium onions
    1 cup fresh corriander
    8 vegetable stock cubes
    200g ground almonds
    100g flaked almonds
    a large knob of fresh ginger (around 2 inches long, finely chopped)


Tips

* If after adding you veg and bringing to pan to the boil the mixture bubbles over, remove a little of the liquid and set this aside. Add again at stage 3, before blending.

* At the blending stage you might find it useful to transfer half of the mixture to a separate pan to prevent hot spills - it will also make it easier when adding the additional stock.


Directions

1. Put 1.5 litres of water into a large pan. Crumble into this 4 vegetable stock cubes.

2. Meanwhile, peel and slice all carrots and potatoes and throw these into the pan. Dice the onions and ginger and add these too. Chop the fresh corriander and stir this into the pot. Bring to the boil, then reduce heat and cook until all the vegetables are soft (20 to 30 mins, depending on how thinly you sliced the veg)

3. When the vegetables are cooked, remove from the heat and leave to cool a little before blending all the ingredients together. Add the powdered almonds and stir in. This should thicken the soup considerably, so add 4 more stock cubes to a litre of hot water and stir this in a little at a time until the desired consistency is achieved. Taste, and season with salt (not included in tracker). Add the flaked almonds and stir these in too. Voila - amazing, quick, easy and filling soup!

This soup freezes really well and a whole pot of this makes around 9 portions, more if you prefer you soup thinner in consistency. Each portion of mine is around 2 ladle fulls - 200g each.



Serving Size: Makes 9 - 10 200g portions (2 ladles full) depending on desired consistency






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