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Carrot and Coriander Soup with Crab Beignets

Flavorful carrot and coriander soup served with crispy, Deep-fried crab beignets for a special starter or supper.

SoupSeafoodCrabCarrotStarter
Estimated Nutrition
Calories
455.1
kcal / serving
1820.4 kcal total
Carbs
22.2g
per serving
88.6 g total
Fat
35.6g
per serving
142.5 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
for the soup
50
g
Butter
diced, for beignets
2
piece
Eggs
free-range
GrainsCereals
75
g
Plain Flour
Liquids
500
ml
Vegetable Stock
NutsSeeds
1
tbsp
Coriander
ground
2
tbsp
Coriander Leaves
roughly chopped
1
stick
Salt
to taste
1
stick
Black Pepper
freshly ground, to taste
0.5
tsp
Cayenne Pepper
2
tbsp
Baby Coriander
for garnish
OilsFats
1
tbsp
Olive Oil
for the soup
500
ml
Vegetable Oil
for frying
1
tbsp
Olive Oil
for drizzling
Seafood
75
g
White Crabmeat
30
g
Brown Crabmeat
Vegetables
1
piece
Onion
thinly sliced
400
g
Carrots
roughly chopped

Method

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