Carrot and coriander soup is a great way to use up those little bags of fresh coriander which often end up rotting at the bottom of the fridge. Add a kilo of carrots, which cost less than a pound, and you'll have four servings of delicious, healthy soup which can be frozen for another time.
Easy Carrot and Coriander Soup: Serves 4 adults:
Time: 20 mins hands on time + 40 mins cooking
Cost: 54p per serving
Calories: 208 per serving
- 2 tablespoons vegetable oil
- 2 medium onions, peeled and sliced
- 4 cloves garlic, peeled & crushed
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1kg carrots, peeled, topped and tailed, then chopped roughly
- 1.5 litres vegetable stock (plus extra boiling water)
- Generous handful of fresh coriander chopped roughly, stalks and leaves
- 1 teaspoon smoked paprika
- 50ml whole milk or single cream (optional)
- Salt to taste
- Heat the oil in a large saucepan and fry the onions for around 4 minutes until soft. Add the garlic and spices and fry for another 30 seconds until fragrant.
- Add the carrots and stock. Add extra boiling water to cover the carrots if necessary. Bring to the boil and leave to simmer, partially covered for around 40 minutes until the carrots are tender.
- Add the fresh coriander and paprika and salt to taste. Use a hand blender to blend the soup until completely smooth.
- Taste again after blending and add more salt and smoked paprika if you think it needs it. For a thinner consistency, add a little more boiling water or, if you prefer a creamy flavour, add a little whole milk or single cream. Serve immediately.
- If you want to freeze your carrot and coriander soup, don't add the cream or milk. Leave until cool and transfer into a freezeable container. Without the cream it will freeze for up to 6 months.
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