Carrot and Coriander Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450g Carrots (about 4 med-large), chopped1 large Onion, sliced2 pints (1.2 litre) vegetable stock1 clove Garlic, finely chopped1 tbsp Ground Coriander1 tbsp oil 1 bunch fresh Coriander (cilantro) or to taste, roughly choppedsalt and pepper
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
Stir in the ground coriander and season well. Add garlic (earlier and it may burn) Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan (or swill out old pan to save washing up) stir in the fresh coriander and serve.
Serving Size: serves 4 (less if like me you can't resist it!)
Number of Servings: 4
Recipe submitted by SparkPeople user BOTTOMLESS.
Stir in the ground coriander and season well. Add garlic (earlier and it may burn) Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan (or swill out old pan to save washing up) stir in the fresh coriander and serve.
Serving Size: serves 4 (less if like me you can't resist it!)
Number of Servings: 4
Recipe submitted by SparkPeople user BOTTOMLESS.
Nutritional Info Amount Per Serving
- Calories: 101.5
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 81.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.6 g
- Protein: 1.8 g
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