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Easy Carrot and Coriander Soup
Using frozen vegetables in this easy homemade carrot and coriander soup means you can have a delicious, healthy meal with just a few minutes effort whenever you want.
Active Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
INGREDIENTS
- 500 g carrots - fresh or frozen, peeled and diced
- 50 g onion - fresh or frozen, diced
- 2 tsp olive oil
- 1 tbsp ground coriander
- 1 litre vegetable stock - I used 1 litre of water with 2 vegetable stock cubes
- 2 tbsp chopped coriander - fresh or frozen
INSTRUCTIONS
- Heat the olive oil (2 tsp) in a large saucepan over a medium heat.
- Add the carrots (500g) and diced onion (50g) and fry for 10 minutes, stirring occasionally.
- Add the ground coriander (1 tbsp) and mix so that the vegetables are coated and fry for a further minute.
- Add the vegetable stock (1 litre or 1 litre of water with 2 stock cubes), bring to the boil and then simmer for about 10 minutes, until the vegetables are soft.
- Blend the soup until smooth (using either a blender or stick blender) and stir in the chopped coriander (2 tbsp).
- Serve with a crusty roll.
NOTES
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NUTRITIONAL INFORMATION
Calories: 77kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Sodium: 88mg | Potassium: 438mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20920IU | Vitamin C: 10.8mg | Calcium: 50mg | Iron: 0.6mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.