Cream of Carrot and Coriander Soup
Soup season continues… I make this soup all the time; it’s an old favourite of my mums and I remember it being present in the fridge from when I was very young.
Ingredients
- 50 g salted butter
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1.5 kg carrots roughly chopped or grated
- 1 potato grated
- 2 vegetable stock cubes
- 2 litre water
- 30 g coriander roughly chopped
- 200 ml double cream
Instructions
- Melt 50 g salted butter in pot and cook 1 onion until softened
- Add 3 cloves garlic and cook for 1 minute
- Add 1.5 kg carrots, 1 potato, 2 vegetable stock cubes in 2 litre water – cook for 45mins – 1 hour on medium heat (until carrot is totally soft)
- Add 30 g coriander for final 5 mins
- Blend up mixture and add 200 ml double cream
- Serve with fresh, crusty bread & enjoy!
Nutrition
Calories: 318kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 56mgSodium: 465mgPotassium: 1016mgFiber: 8gSugar: 14gVitamin A: 42467IUVitamin C: 24mgCalcium: 118mgIron: 1mg
Tried this recipe?Let us know how it was!
One Response
So simple but tasty!