Carrot and coriander soup recipe

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 149 calories / serving
  • Freezable
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A warming, autumnal classic, this vibrant soup combines sweet carrots with fragrant coriander. Learn how to make carrot and coriander soup in just four simple steps, with our easy soup recipe.

  1. 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.
  2. 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 five minutes before reducing the heat and simmering for 20-25 minutes until the carrot is soft and tender.
  3. 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.
  4. For a creamy soup stir in some cream and bring back to the boil (optional).

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  • Ingredients

  • 25ml olive oil
  • 450g Redmere Farms carrots, peeled and chopped
  • 1 potato, peeled and chopped
  • 1.2 litre Everyday Value vegetable stock, hot
  • 2 1/2tsp ground coriander
  • 1 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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  • Energy 625kj 149kcal 7%
  • Fat 6g 9%
  • Saturates 1g 7%
  • Sugars 9g 9%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 18.6g Protein 2.1g Fibre 4.9g

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