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Carrot and Coriander Soup

A smooth, vegetarian soup made by sautéing carrots, onions, and garlic, simmered in stock and finished with double cream.

VegetarianSoupQuickCarrotStarter

Estimated Nutrition

Per Serving Total
Calories 425.2 kcals 425.2 kcals
Carbohydrates 14.1 grams 14.1 grams
Fat 38.4 grams 38.4 grams
Protein 5.8 grams 5.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
ml
Double Cream
Liquids
200
ml
Chicken Stock
hot, may substitute with vegetable stock
NutsSeeds
1
clove
Garlic
25
g
Coriander
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
leaf
Coriander
fresh leaf for garnish
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Onion
finely chopped
100
g
Carrot
chopped

Steps

  • Heat olive oil in a saucepan over medium heat.
  • Fry garlic and onions for 3 minutes until softened.
  • Add 100g carrots and 25g fresh coriander and cook for 5 minutes.
  • Pour in 200ml stock and simmer for 5 minutes.
  • Stir in 50ml cream and season with salt and pepper.
  • Blend the mixture with a hand blender until smooth.
  • Serve in a warm bowl garnished with coriander leaf.