Carrot & coriander soup
You can never have too many soup recipes, so give Carrot & coriander soup a try. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 226 calories. This recipe serves 4. For $1.35 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, onion, fresh coriander, and a few other things to make it today. 2138 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. From preparation to the plate, this recipe takes around 40 minutes. It is perfect for Autumn. It is brought to you by BBC Good Food. With a spoonacular score of 97%, this dish is amazing. Try Carrot and Coriander Soup, Carrot and coriander soup, and Carrot & Coriander (Cilantro) Soup for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)
1 tsp ground coriander
1 onion, chopped
1 potato, chopped
1 tbsp vegetable oil
Equipment:
frying pan
food processor
Cooking instruction summary:
Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover andcook for 20 mins until the carrots are tender.Tip into food processor with the 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.
Step by step:
1. Heat the oil in a large pan, add the onion, then fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min.
2. Add the carrots and stock, bring to the boil, then reduce the heat. Cover andcook for 20 mins until the carrots are tender.Tip into food processor with the 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.
Nutrition Information:
