Vegetarian

Carrot and Corriander Soup is for Lunch.

Carrot and Corriander Soup takes 15 minutes to prepare.

Carrot and Corriander Soup takes 30 minutes to cook.

Carrot and Corriander Soup makes 9 servings.

The ingredients for Carrot and Corriander Soup are:

1 kg Carrots
2 Large Potatoes
2 Medium onions
1 cup fresh corriander
8 vegetable stock cubes
200g ground almonds
100g flaked almonds
a large knob of fresh ginger (around 2 inches long, finely chopped)

Here is how you make Carrot and Corriander Soup:

1. Put 1.5 litres of water into a large pan. Crumble into this 4 vegetable stock cubes. 2. Meanwhile, peel and slice all carrots and potatoes and throw these into the pan. Dice the onions and ginger and add these too. Chop the fresh corriander and stir this into the pot. Bring to the boil, then reduce heat and cook until all the vegetables are soft (20 to 30 mins, depending on how thinly you sliced the veg)3. When the vegetables are cooked, remove from the heat and leave to cool a little before blending all the ingredients together. Add the powdered almonds and stir in. This should thicken the soup considerably, so add 4 more stock cubes to a litre of hot water and stir this in a little at a time until the desired consistency is achieved. Taste, and season with salt (not included in tracker). Add the flaked almonds and stir these in too. Voila - amazing, quick, easy and filling soup! This soup freezes really well and a whole pot of this makes around 9 portions, more if you prefer you soup thinner in consistency. Each portion of mine is around 2 ladle fulls - 200g each. Serving Size:?Makes 9 - 10 200g portions (2 ladles full) depending on desired consistency

The nutritional information for Carrot and Corriander Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 340.8

• Total Fat: 19.1 g
• Cholesterol: 0.0 mg
• Sodium: 526.9 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 7.9 g
• Protein: 11.8 g

The dietary needs meet for Carrot and Corriander Soup is Vegetarian