Carrot , Potato and coriander soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
600 grams Carrots, raw 1 tbsp Crisco Pure Vegetable Oil 1 large Onions, raw 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 serving Coriander, ground, 1 teaspoon (by TERRA56) 2 clove Garlic 1 tbsp Coriander leaf, dried 2 serving knorr vegetable stock pot
1.Heat 1 tbsp veg oil in larger pan, add chopped onions and allow to soften, approx 5 mins without colouring.
2. Stir in 1 tsp ground coriander and 1 chopped potato, cook for 1 min.
3.Add 600g peeled and chopped carrots, 1. 2lt vegetable stock made from 2 knorr stock pots. Bring back to boil, reduce heat and simmer for 20 minutes covered. Check if carrots are soft , if not soft enough cook for further 5 min until soft.
4.Revove from heat and blitz until smooth, check seasoning.
5. Serve with fresh coriander to garnish
Serving Size: 4 x 300ml servings
2. Stir in 1 tsp ground coriander and 1 chopped potato, cook for 1 min.
3.Add 600g peeled and chopped carrots, 1. 2lt vegetable stock made from 2 knorr stock pots. Bring back to boil, reduce heat and simmer for 20 minutes covered. Check if carrots are soft , if not soft enough cook for further 5 min until soft.
4.Revove from heat and blitz until smooth, check seasoning.
5. Serve with fresh coriander to garnish
Serving Size: 4 x 300ml servings
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 114.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.2 g
- Protein: 3.3 g
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