Carrot & Coriander Soup
Rated 3.7 stars by 6 users
Category
Lunches
Servings
3-4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
137
Carrot & Coriander Soup is a comforting and flavourful blend of tender carrots, fragrant coriander, and a hint of ground spices. Sautéed onions, garlic, and carrots are simmered in vegetable stock, then blended to a silky texture. Fresh coriander, a squeeze of lemon juice, and a pinch of nutmeg add depth to the dish, while pink Himalayan salt and black pepper season it to perfection. Serve with a swirl of plain yoghurt for added creaminess, making this soup a warming and nutritious meal for lunch or dinner.
Ingredients
-
1 tbsp coconut oil
-
1 onion, chopped
-
7-8 carrots, washed and sliced
-
1 crushed garlic clove
-
1/2 tsp ground coriander
-
1 litre vegetable stock
-
1 handful of fresh coriander (chopped)
-
Squeeze of lemon juice
-
Ground nutmeg (pinch to taste)
-
Pink Himalayan salt
-
Black pepper
-
Plain yoghurt to serve (optional)
Directions
- Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 minutes, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1 minute.
- Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.
- Blend the soup with a hand blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary.
- Garnish with a swirl of plain yoghurt.
Nutrition
Nutrition
- per serving
- Calories
- 137
- Carbohydrates
- 23.8 grams
- Protein
- 2.9 grams
- Fibre
- 5.6 grams
- Fat
- 3.4 grams
- Saturated Fat
- 3 grams
- Sugar
- 12.7 grams
- Sodium
- 570 milligrams
1 Kommentar
Made this today. Absolutely delicious! Used a soup maker so just threw all the ingredients, minus the cocoanut oil (because I didnt have any) into the pot & Hey Presto ! In 21 minutes I had this lovely meal. I added creme creche at end instead of Yoghurt ( again because it was what I had) and I served it with crusty rolls cheese and autumn fruit chutney.
I am looking forward to trying some of he other recipes!