Description
An honest to goodness tasty, healthy and warming carrot and coriander soup. Perfect for a light meal or lunch. Takes less than 30 minutes to make and great for batch cooking.
The default recipe serves one
Ingredients
Scale
- 1 tsp olive oil
- 150g / 5.5oz peeled carrots, roughly chopped
- 1/4 onion, roughly chopped
- 1/2 tsp ground coriander
- 1/4 tsp cumin
- 300ml (1.25 cups) vegetable stock
- 4–6 sprigs coriander, roughly chopped (leaves and stalks)
- 1 tsp natural yogurt, to serve
Instructions
- Heat the oil in a saucepan over medium-high heat until hot. Add the onion and the carrot and fry for around 5 minutes until the onions have softened. Don’t let it brown too much.
- Add the ground coriander and cumin and cook for a further 20 seconds until fragrant. Add the stock to the pan and simmer for 15 minutes.
- Remove from the heat and add the coriander. Use a stick/immersion blender to blitz everything together. You can also transfer to a standard blender if you don’t have a stick blender.
Notes
- You can substitute the olive oil with any oil suitable for frying
- The cumin in this recipe is additional. You can leave it out if you prefer or you can add some extra paprika or cayenne pepper if you want to give it an extra kick
- Garlic is a great addition to this recipe also – I recommend around 1/2 clove per person if you want to add it
- Cream can be used instead of the yogurt to garnish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Hob
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 135
- Fat: 5.5g
- Carbohydrates: 20g
- Protein: 2.5g
Keywords: soup, carrot, coriander, lunch, healthy, low fat, light, starter, appetizer