carrot and coriander soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450 grams Carrots, raw 1 medium (2-1/2" dia) Onions, raw 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 2.5 tsp Coriander seed 1 serving oxo veg cube (by APPLESOR) 1200 mL Water, tap 1 tsp Salt 1 tsp Pepper, black 30 mL Orange Juice
Heat the olive oil over a medium heat in a large saucepan. Add the onion and sweat with a little salt for 4-5 minutes, stirring occasionally, until soft. Add the ground coriander and potato and stir well, cooking for a further minute.
Stir in the carrot at this point. Add 1.2 litres of hot vegetable stock to the saucepan. Bring to the boil, and boil for five minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.
For a creamy soup stir in some cream and bring back to the boil (optional).
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
Stir in the carrot at this point. Add 1.2 litres of hot vegetable stock to the saucepan. Bring to the boil, and boil for five minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.
For a creamy soup stir in some cream and bring back to the boil (optional).
Serving Size: 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 949.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 5.5 g
- Protein: 2.6 g
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