Carrot and Coriander Soup (With Shredded Chicken)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 800 g carrots, peeled and sliced
- 1 medium onion (150 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1ยฝ tsp ground coriander
- 1 tsp ground cumin
- 1 litre low-salt chicken stock
- 400 g cooked chicken breast, shredded
- 20 g fresh coriander, finely chopped
- Salt and black pepper, to taste
- Optional: juice of ยฝ lemon (for brightness)
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5โ6 minutes until soft.
- Add the garlic, ground coriander, and cumin. Stir for 30 seconds until fragrant.
- Add the carrots and chicken stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the carrots are very tender.
- Blend the soup until smooth using a hand blender (or carefully in a blender).
- Return the soup to low heat, stir in the shredded chicken, and cook for 5 minutes until heated through.
- Season with salt, black pepper, fresh coriander, and lemon juice if using. Serve hot.