Carrot and coriander soup
BY:
Pip
PUBLISHED:
UPDATED:
A classic, simple and delicious soup
10 mins
50 mins
105 kcals
serves 6
CARROT AND CORIANDER SOUP
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.
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
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