Carrot and Coriander Soup
Author: mRH0WiX9u9g
Carrot and coriander is another one of those classic combinations that work so well in a soup. Great for cold days!
  • 500 g (1 lb) of carrots, peels and sliced
  • 1 onion, chopped
  • 1 medium potato, peeled and chopped
  • 1 stick of celery, sliced
  • 2 tbsp coriander powder
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 litre (35 fl oz) vegetable stock
  • 200 ml (7 fl oz) milk
  • 1 tbsp fresh coriander, chopped
  • Salt
  • Pepper
  1. Heat the oil and 2 tbsp of butter in a pan. Gently fry the onions for 3-4 minutes.
  2. Add in the potato and celery and continue to cook for 2 minutes.
  3. Add the carrot and cook for a further 3-4 minutes.
  4. Cover and cook on a very low heat for 10 minutes, stirring occassionally.
  5. Add in the stock, bring to the boil and simmer gently for 10 minutes. Then turn off the heat.
  6. Heat 1 tbsp of butter in a pan and gently cook the coriander powder for 1 minute. Add it into the soup and mix well. Process the soup in a food processor or with a hand blender.
  7. Add the milk and the chopped coriander, season with salt and pepper, then bring to the boil before serving.
Calories: 231 Fat: 12.0 Sugar: 9.5 Fiber: 4.7 Protein: 7.5 Cholesterol: 23.8
Titli's Tips
Sprinkle with chopped coriander before serving.
Recipe by Titli's Busy Kitchen at