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carrot soup
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5 from 1 vote

Carrot and Coriander Soup

This soup, elevates a simple vegetable and transforms it into a velvety spiced bowl of warming goodness. Whether you have freshly dug carrots from the garden, or unloved ones in the bottom of the fridge, you’ll put a healthy lunch on the table and a smile on the face of all lucky enough to get a bowlful.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Soup
Cuisine: American, British
Keyword: Carrot, coriander, Soup
Servings: 4
Calories: 137kcal

Equipment

  • 1 large pan with a lid

Ingredients

  • 400 g carrot
  • 1 large onion
  • 1 stick celery
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • 1 clove of garlic
  • 1 tbsp ground coriander
  • 1 litre hot vegetable or chicken stock
  • 2 tbsp crème fraiche
  • fresh coriander leaves to serve optional
  • 1 tbsp pumpkin seeds optional
US Customary - Metric

Instructions

  • Finely dice the carrots, onion and celery, add the oil to a deep sided pan, along with ½ tsp sea salt, and gently fry the vegetables until the onion is softened and turning slightly brown, stirring occasionally. Add in the garlic and ground coriander and continue to cook for a couple of minutes.
  • Pour in your hot stock to cover the vegetables and bring to a boil. Reduce the heat to a simmer and put the lid on the dish and continue to simmer for 25 minutes.
  • Either place the soup carefully into a blender and process until smooth and return to the pan for a couple of minutes to warm back through. Or take a stick blender and use in the pan to blend the soup.
  • When the soup is ready, spoon into bowls and swirl in a tablespoon of crème fraiche into each bowl along with a sprinkling of fresh coriander and pumpkin seeds (if using). Serve immediately with some fresh crusty sourdough bread.

Notes

  • Another variation of this soup would be to substitute the carrot for parsnip and the ground coriander for medium curry powder. 
  • I like to add a sprinkling of pumpkin seeds to the top of the soup

Nutrition

Calories: 137kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 861mg | Potassium: 389mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17013IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg