Carrot and Coriander Soup
- Number of Servings: 3
Ingredients
1 Onion1 Sweet potato6 Carrots1 Tablespoon Ground Coriander (use twice the amount fresh, chopped coriander leaves if you have it)2 Vegetable Stock Cubes2-3 tablespoons Lemon juiceDash of black pepper
Preparation is very easy!
Roughly chop the vegetables.
Put them into a large pot and cover fully with water.
Crumble the stock cubes (or use liquid stock instead of water) into the pot, add the pepper, lemon juice and coriander. If using fresh coriander, add it later.
Give it a stir and boil until vegetables are soft. If too much water evaporates, add a cup or two more while cooking.
Once done, take off the heat and puree using a blender until smooth. Hand blenders are best if making larger amounts, though watch for splashing!
Number of Servings: 3
Recipe submitted by SparkPeople user INSTANTTOFFEE.
Roughly chop the vegetables.
Put them into a large pot and cover fully with water.
Crumble the stock cubes (or use liquid stock instead of water) into the pot, add the pepper, lemon juice and coriander. If using fresh coriander, add it later.
Give it a stir and boil until vegetables are soft. If too much water evaporates, add a cup or two more while cooking.
Once done, take off the heat and puree using a blender until smooth. Hand blenders are best if making larger amounts, though watch for splashing!
Number of Servings: 3
Recipe submitted by SparkPeople user INSTANTTOFFEE.
Nutritional Info Amount Per Serving
- Calories: 125.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 428.2 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.3 g
- Protein: 2.8 g
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