Carrot and Coriander Soup

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

Vegetarian Soup Quick Carrot Starter

Estimated Nutrition

Calories

425.2

kcal / serving

425.2 kcal total

Carbs

14.1g

per serving

14.1 g total

Fat

38.4g

per serving

38.4 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

200

Chicken Stock

hot, may substitute with vegetable stock

NutsSeeds

clove

fresh, chopped

to taste

freshly ground, to taste

leaf

Coriander

fresh leaf for garnish

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

100

Carrot

chopped

Method

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.