Carrot & Coriander Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, finely chopped900ml Vegetable or chicken stock2 TSP ground coriander1 TSP ground cumin2 cloves garlic, finely chopped1″ of ginger, peeled and finely chopped1/2 red chilli, deseeded and finely chopped500g carrots, peeled and roughly slicedsmall bunch of fresh coriander, divided into stalks and leaves and finely chopped1-2 cups Semiskimmed milk (if needed to thin soup at end when blended)
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.
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.
Nutritional Info 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
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