Chilli Carrot & Coriander Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 Carrotts roughly chopped1 onion, red is nice its sweeter roughly chopped2 medium cloves of garlic roughly chopped1 red hot chilli pepper whole ( we remove it before blending)coriander/cilantro tear it up no need to chop, i have put 4 tbsp as a guide.
cover the carrotts onion galic with water and boil for about twenty minutes, or until carrotts are tender but not mushy.
keep topping up the water if needed. just enough to cover the veggies.
when cooked remove the chilli and blend the rest of the mix with the coriander in the food processor/liquidiser until smooth.
i like my soups thick but add more water at this stage if you like.
season.
I chuck on a handful of beansprouts before serving which gives it a nice crunchy texture.
(not added to nutrition totals).
Number of Servings: 2
Recipe submitted by SparkPeople user SASSYSKUNK.
keep topping up the water if needed. just enough to cover the veggies.
when cooked remove the chilli and blend the rest of the mix with the coriander in the food processor/liquidiser until smooth.
i like my soups thick but add more water at this stage if you like.
season.
I chuck on a handful of beansprouts before serving which gives it a nice crunchy texture.
(not added to nutrition totals).
Number of Servings: 2
Recipe submitted by SparkPeople user SASSYSKUNK.
Nutritional Info Amount Per Serving
- Calories: 114.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 137.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 8.3 g
- Protein: 3.1 g
Member Reviews