Carrot and coriander soup

Carrot and coriander soup

A classic, simple and delicious soup

time

10 mins

pan

50 mins

fire

105 kcal

time

10 mins

pan

50 mins

fire

105 kcal

Carrot and coriander soup

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

Carrot and coriander soup has always been one of my favourites- it’s a fuss-free and easy soup to make, it’s suitable for the whole family (my fussy children will eat it!), and it’s also a great cheap soup to make in bulk. Carrots are one of the cheapest vegetables to buy from the supermarket and with just a few little additions make a delicious, rich and creamy soup that is also healthy and low in fat.

I don’t worry about peeling the carrots for this, as it’s going to be blended anyway, just give them a wash and top and tail them.

This is a very easy one to make Slimming World friendly as there really isn’t a need for oil or butter- it’s perfectly delicious without! I add the potato for a little creaminess in the finished product.

SHARE THIS RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Carrot and coriander soup

Servings: 6
A classic, simple and delicious soup
Syn-free
Print Recipe
10 mins
50 mins

Ingredients

  • 2 small/1 large onion diced
  • 1 medium potato peeled and diced
  • 600 g carrots rinsed, topped and tailed and roughly chopped
  • 1 tsp ground coriander
  • 1 litre vegetable stock I use Marigold Suisse Bouillon, available from most supermarkets and health food shops
  • 1/2 pack fresh coriander approx 15g roughly chopped
  • salt & pepper
  • low-calorie cooking spray

Instructions

  • Spray a large pan with low calorie cooking spray and gently cook the onion for 5 minutes, until softened.
  • Add the carrots and potato, and gently cook for another 10 minutes, stirring every couple of minutes to prevent sticking
  • Sprinkle in the ground coriander, and stir fry for 2 minutes.
  • Add in the vegetable stock, pop on a lid, and simmer gently on a low heat for 30 minutes
  • Add in the fresh coriander, and then using a hand blender, blend everything into a smooth soup, and season to taste with salt and pepper
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!