Carrot & coriander soup
- Good Food team
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.7 out of 5.774 ratingsRate
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Everyone loves this super healthy soup, perfect for an easy supper
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
1 onion
chopped
-
1 tsp ground coriander
-
1 potato
chopped
-
450g carrots
peeled and chopped
-
1.2l vegetable or chicken stock
-
handful coriander
(about ½ a supermarket packet)
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Nutrition: per serving
-
kcal147
low
-
fat4g
low
-
saturates1g
-
carbs16g
-
sugars8g
low
-
fibre6g
high
-
protein8g
high
-
salt1.7g
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Method
-
step 1
Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
-
step 2
Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
-
step 3
Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
-
step 4
Cover and cook for 20 mins until the carrots are tender.
-
step 5
Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
RECIPE TIPS
USE A SOUP MAKER
Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.
Recipe from Good Food magazine, August 2008
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A star rating of 4.7 out of 5.774 ratings
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