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Rich Carrot and Coriander Soup

A creamy vegetarian soup made by sautéing aromatics, simmering carrots in stock, blending until smooth, and garnishing with yoghurt.

VegetarianHealthySoupQuickCarrot

Estimated Nutrition

Per Serving Total
Calories 315.4 kcals 315.4 kcals
Carbohydrates 19.5 grams 19.5 grams
Fat 24.8 grams 24.8 grams
Protein 5.2 grams 5.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
15
ml
Double Cream
optional
15
ml
Greek Yoghurt
for garnish
Liquids
250
ml
Vegetable Stock
hot
NutsSeeds
2
cloves
Garlic
chopped
1
tsp
Coriander Seeds
0.5
tsp
Coriander
ground
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Coriander
fresh, chopped, for garnish
OilsFats
15
ml
Olive Oil
Vegetables
0.25
piece
Onion
chopped
1
piece
Carrot
large, peeled, finely chopped

Steps

  • Heat olive oil in a saucepan and sauté onion, garlic, and coriander seeds for 4 minutes.
  • Add chopped carrot and 250ml vegetable stock, season with salt and pepper, then simmer for 7 minutes.
  • Stir in double cream, remove from heat, and process with a hand blender until smooth.
  • Pour into a bowl and garnish with Greek yoghurt and fresh coriander.