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Carrot & Coriander Soup Recipe Card

Carrot & Coriander Soup

A simple soup that takes no time to prepare and will please a crowd
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Course Soup
Cuisine British
Servings 4
Calories 221 kcal

Ingredients
  

  • 1 Onion
  • 1 Medium Potato
  • 1.25 tsp Ground Coriander
  • 460 grams Carrots weight after peeling and chopping
  • 1.1 litres Stock Vegetable or Chicken
  • Splash Vegetable Oil
  • Pinch Salt & Pepper

Instructions
 

  • Peel and finely chop the Onion. 
    Peel and dice the Potato & Carrots.
  • Heat some Vegetable Oil in a large pan with a lid.
    Tip the chopped Onion into the pan and allow to soften, about 5 minutes.
    Throw in the potato and coriander and cook until the spice has become aromatic about 2-3 mins.
  • Add the carrots and stock and stir together.
    Bring up to a boil, clamp on a lid and simmer for 30 mins.
  • Test a potato to check it’s cooked.
    Attack with a stick blender and blend until smooth.
    Taste and add salt and pepper to taste.
    Serve in bowls with a scattering of fresh chopped coriander.

Notes

LEFTOVERS TIP

If you have leftover soup, and don’t fancy freezing it for another time, why not make a casserole. Add white beans, chicken thighs, leftover soup and courgette to an oven safe dish. Top with some breadcrumbs blitzed with garlic and bake for 45 mins.
Keyword Carrot, Easy, Family, Healthy, Light, Low Fat, Lunch, Simple, Soup, Tasty, Vegetarian