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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 4.8 g
  • Cholesterol: 6.9 mg
  • Sodium: 720.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.4 g

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

Submitted by: MOMMYONTHEGO

Introduction

Creamy, delicious and pretty filling. I like to serve it with whole wheat pita bread. Creamy, delicious and pretty filling. I like to serve it with whole wheat pita bread.
Number of Servings: 6

Ingredients

    * Carrots, preferrably young and tender 1 lb
    * Sunflower Oil, 1 tbsp
    * Butter, salted, 1 tbsp
    * Onions, diced, 1
    * Celery, One stalk + 2-3 pale leafy tops
    * *Potato, peeled and diced, 2 small
    * Vegetable Broth, 4 cup
    * Ground Coriander, 3 tsp
    * Cilantro,chopped, 1 tbsp
    * Milk, 1%, 7/8 Cup
    * Salt and Pepper to taste

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Directions

Makes 6, 1.5 cup servings.

Heat oil in a large, heavy bottomed saucepan and fry the onion over gentle heat for 3-4 min. until slightly softened.

Slice celery stalk and chop potatoes. Add them to the pan and cook for a few min., add carrots and fry for another 3-4 min., stirring.

Cover and reduce heat, and sweat fro about 10 min. Stir ocationally.

Add stock and bring to boil. Half cover pan and simmer for 10 min or until carrots and potatoes are tender.

Remove 6-8 tiny celery leaves for garnish and finely chop the remainder (1 tbsp). Melt butter in small saucepan and fry the ground coriander for about 1 min., stiring, then add celery tops and cilantro and fry for about 1 more min., then set aside.

Process soup in a processor or blender and pour into saucepan. Stir in milk and coriander mixture. Season, heat gently, and serve garnished with reserved celery leaves.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYONTHEGO.






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