Carrot & coriander soup

Carrot & coriander soup

Here's a lovely warming soup. It's perfect for those chilly autumn and winter months.

By , 21 September 2015
Carrot & coriander soup
  • Ready in: 45 mins
  • Serves: 6
  • Price: 23p per serving
Nutritional Info
Each 429g serving contains
  • Fat low
    3.1g
    4%
  • Saturates low
    1.2g
    6%
  • Sugars low
    11g
    12%
  • Salt high
    2.3g
    39%
  • Energy 469KJ 112KCAL
    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 109kJ/26kcal.
Ingredients
  • 700g carrots
  • 1 onion
  • Oil
  • 1 Maris Piper potato, chopped
  • 2 tsp ground coriander
  • 1 cube vegetable stock
  • Fresh chopped coriander
Method
  • Chop carrots into even-sized thick slices discarding the tips and stalk ends.

  • Fry a chopped onion in a little oil until soft.

  • Add a peeled and chopped Maris Piper potato and 2 tsp ground coriander. Cook for a further 2 minutes.

  • Add the carrots and 1450ml of vegetable stock. Cover and cook on a gentle simmer for 15-20 minutes.

  • Add a handful of fresh chopped coriander and blitz in a blender, leaving texture in the soup. Season with cracked black pepper and serve with crusty bread.