Carrot & coriander soup

Carrot & coriander soup

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

, 21 September 2015

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Carrot & coriander soup

  • 45 Mins

  • Serves: 6

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Nutritional Info
Each 429g serving contains

  • Energy

    469KJ

    112KCAL

    6%

  • Fat

    3.1g

    low

    4%

  • Saturates

    1.2g

    low

    6%

  • Sugars

    11g

    low

    12%

  • Salt

    2.3g

    high

    39%
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.