Carrot & Coriander Soup
Time for soup! It's just about mid October and I'm ready for all the fall food even if mother nature isn't cooperating just yet. However, if you are in cooler parts, this Carrot and Coriander Soup would be a great bowl to dive into on a chilly evening.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 lb carrots approximately 8 - 10, peeled and chopped
- 2 potatoes medium, peeled and cut into small pieces
- 1 onion medium, peeled and roughly chopped
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 2 cloves Garlic crushed
- 1 tablespoon ground coriander
- 1/2 Teaspoon ground turmeric
- Bunch of fresh coriander to serve
- Salt and pepper
Instructions
- Preheat oven to 375 degrees F. Put all the carrots and potatoes in a large roasting tin. Drizzle with one tablespoon of the olive oil and roast for about 35 - 40 minutes. Remove from oven
- In a large stainless steel pot set over medium to high heat, add the remaining tablespoon of olive oil and the crushed garlic. Stir for a minute and add the onion. Stir really well and brown the onion for a minute. Reduce heat to medium low and add about 2-3 tablespoons of the stock. Stir well and leave onions to cook and caramelize for about 15 minutes, stirring occasionally.
- Add the ground coriander and turmeric to the onions and stir well for a minute. Add the roasted vegetables and the stock. Stir well and bring to a boil for about 2 minutes.
- Remove from heat and blend in batches. Return to the pot and season with salt and pepper. Top with fresh coriander leaves and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Carrot & Coriander Soup
Amount Per Serving (1 serving)
Calories 220
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1027mg45%
Potassium 867mg25%
Carbohydrates 36g12%
Fiber 7g29%
Sugar 9g10%
Protein 4g8%
Vitamin A 19445IU389%
Vitamin C 30mg36%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.