Carrot and coriander soup recipe

156 ratingsRate
  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 150 calories / serving
  • Freezable
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Heat the olive oil over a medium heat in a large saucepan. Add the onion and sweat with a little salt for 4-5 minutes, stirring occasionally, until soft. Add the ground coriander and potato and stir well, cooking for a further minute.

Stir in the carrot at this point. Add 1.2 litres of hot vegetable stock to the saucepan.Bring to the boil, and boil for 5 minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.

Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.

For a creamy soup stir in some cream and bring back to the boil (optional).

See more Soup recipes

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  • Ingredients

  • 25ml olive oil
  • 450g Everyday Value carrots, peeled and chopped
  • 1 Everyday Value potato, peeled and chopped
  • 1.2 litre Everyday Value vegetable stock, hot
  • 2 1/2tsp ground coriander
  • 1 Everyday Value onion, finely chopped
  • 2tbsp Everyday Value fresh orange juice, to taste
  • salt
  • Everyday Value ground black pepper
  • sprigs of coriander, to garnish
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  • Calories
    150
    8%
  • Sugar
    11g
    12%
  • Fat
    7g
    10%
  • Saturates
    1g
    5%
  • Salt
    2.2g
    37%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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