Brunch

Carrot and Coriander Soup is for Soup.

Carrot and Coriander Soup takes 15 minutes to prepare.

Carrot and Coriander Soup takes 30 minutes to cook.

Carrot and Coriander Soup makes 6 servings.

The ingredients for Carrot and Coriander Soup are:

1 large onion, finely chopped
900ml Vegetable or chicken stock
2 TSP ground coriander
1 TSP ground cumin
2 cloves garlic, finely chopped
1″ of ginger, peeled and finely chopped
1/2 red chilli, deseeded and finely chopped
500g carrots, peeled and roughly sliced
small bunch of fresh coriander, divided into stalks and leaves and finely chopped
1-2 cups Semiskimmed milk (if needed to thin soup at end when blended)

Here is how you make Carrot and Coriander Soup:

Makes 4 generous portions ( Cal Value - 190) or 6 starter portions ( Cal Val - 130)Dump the onions and enough chicken stock to cover them in a large saucepan. Cover, bring to the boil, and simmer briskly until the onion is translucent and has begun to ‘fry’ in the stock. Add the spices, ginger, garlic and chilli to the pan and cook, stirring constantly, until they’re fragrant and have begun to change colour.Add the carrots and chopped coriander stalks to the pan and stir well to combine. Pour over enough stock to cover the vegetables, cover and bring to the boil.Simmer for about 25 minutes until the carrots are tender. Cool for about 5 minutes before liquidising to your desired consistency. Stir in the chopped coriander and season to taste.If the soup is too thick, then thin down with some more stock, plain water or milk.Use vegetable stock for vegetarian optionNumber of Servings: 6Recipe submitted by SparkPeople user SALLYOHYEAH.

The nutritional information for Carrot and Coriander Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 127.8

• Total Fat: 2.7 g
• Cholesterol: 7.7 mg
• Sodium: 266.9 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 3.2 g
• Protein: 7.1 g

The dietary needs meet for Carrot and Coriander Soup is Vegetarian