Carrot and Coriander Soup (Yoghurt version)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 219.0
  • Total Fat: 6.5 g
  • Cholesterol: 9.6 mg
  • Sodium: 429.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 7.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Carrot and Coriander Soup (Yoghurt version) calories by ingredient
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Number of Servings: 6


    1.5 lb carrots
    1.5 pts chicken stock
    2 tbsp butter
    2 tbsp flour seasoned
    1tbsp tomato puree
    6 floz natural yoghurt
    1 tbsp coriander
    1 tbsp parsley


Boil chopped carrots in chicken stock for around 20 minutes. Set aside stock and puree carrots. Melt butter and stir in flour to make a paste, gradually stir in the stock. Add pureed carrots and season to taste. Bring to the boil and , tomato puree, coriander and yoghurt stirring well. Serve garnished with fresh parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user TOPDIRK.

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