Carrot and coriander soup
An easy, good-for-you soup that will warm you up on a cold day. Carrot and coriander soup freezes well, so put portions in the freezer and you'll always have something healthy, filling and convenient available for lunch.
This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 450g/1lb carrots, peeled and sliced
- 1 tsp ground coriander
- 1.2 litres/2 pints vegetable stock
- large bunch fresh coriander, roughly chopped
- salt and freshly ground black pepper
Method
Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.
Recipe Tips
If the soup is too thick for your liking after blending, just stir in a little boiling water.
Dress up the finished soup with a garnish if you like. Toasted seeds add extra fibre and protein. Croûtons use up any stale bread and add a pleasing crunch. A swirl of cream or extra-virgin olive oil topped with some extra coriander leaves and black pepper looks pretty.
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