Carrot and Coriander Soup
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Carrots (Peeled and cut into small chunks)
- 1 Onion (Chopped)
- 2 Garlic cloves (Crushed)
- 1 ltr Hot vegetable stock
- 1 tsp Ground coriander
- 1 Large handful of fresh coriander (Chopped)
- Sea salt and freshly ground black pepper (To taste)
Method
- Place the carrots, onion, garlic, stock, ground coriander, salt and pepper in a large saucepan.
- Bring to a simmer over medium heat and cook for about 20 minutes, or until the carrots are very tender.
- Add in most of the chopped coriander and blend the soup until smooth using a stick blender or stand blender. If it's too thick, add a little extra stock to reach your desired consistency.
- Serve hot, topped with fresh coriander.