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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 2.7 g
  • Cholesterol: 7.7 mg
  • Sodium: 266.9 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.1 g

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

Submitted by: SALLYOHYEAH


Number of Servings: 6

Ingredients

    1 large onion, finely chopped
    900ml Vegetable or chicken stock
    2 TSP ground coriander
    1 TSP ground cumin
    2 cloves garlic, finely chopped
    1″ of ginger, peeled and finely chopped
    1/2 red chilli, deseeded and finely chopped
    500g carrots, peeled and roughly sliced
    small bunch of fresh coriander, divided into stalks and leaves and finely chopped
    1-2 cups Semiskimmed milk (if needed to thin soup at end when blended)

Directions

Makes 4 generous portions ( Cal Value - 190) or 6 starter portions ( Cal Val - 130)

Dump the onions and enough chicken stock to cover them in a large saucepan. Cover, bring to the boil, and simmer briskly until the onion is translucent and has begun to ‘fry’ in the stock. Add the spices, ginger, garlic and chilli to the pan and cook, stirring constantly, until they’re fragrant and have begun to change colour.

Add the carrots and chopped coriander stalks to the pan and stir well to combine. Pour over enough stock to cover the vegetables, cover and bring to the boil.

Simmer for about 25 minutes until the carrots are tender. Cool for about 5 minutes before liquidising to your desired consistency. Stir in the chopped coriander and season to taste.

If the soup is too thick, then thin down with some more stock, plain water or milk.
Use vegetable stock for vegetarian option

Number of Servings: 6

Recipe submitted by SparkPeople user SALLYOHYEAH.






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