Creamy Carrot and Coriander Soup
With no requirement to chops onions or peel carrots, this deliciously Creamy Carrot and Coriander Soup is rich, tasty and a great batch cook option!
Ingredients
- 50 g salted butter
- 1.5 kg carrots unpeeled raw weight - ends removed
- 1 onion
- 3 cloves garlic peeled
- 2 teaspoon ground coriander
- 3 vegetable stock cubes
- 2 litres water
- 30 g coriander
- 250 ml double cream
- 1 teaspoon salt
- ½ teaspoon white pepper
Instructions
- Melt 50 g salted butter in large soup pot
- Prepare the vegetables: chop the ends of 1.5 kg carrots, peel 1 onion and 3 cloves garlic. Then roughly chop the carrots and onion into chunks before adding it all to a food processor (you will likely need to do this in 2 batches)
- Blitz the vegetables until they're in small pieces (this will quicken the cook time)
- To the pot with melted butter, add the carrot, onion and garlic mix from the blender, 2 teaspoon ground coriander and 3 vegetable stock cubes dissolved in 2 litres water - cook for 30 minutes on medium/high heat
- Add 30 g coriander and 250 ml double cream and blend up mixture either using a hand blender or in the food processor using the jug attachment
- Stir through 1 teaspoon salt and ½ teaspoon white pepper and serve with fresh, crusty bread. Then tuck in and enjoy your Creamy Carrot and Coriander Soup!
Notes
Soup Consistency: I typically leave soups a little thick, as you can add milk or some more stock to thin it down if you prefer a thinner soup.
Carrot and Coriander Garnish: peel some of the carrots and airfry or oven bake the peelings in olive oil with a little salt until crispy. Add on top of the soup with some coriander, a drizzle of olive oil and freshly cracked black pepper.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 65mgSodium: 974mgPotassium: 909mgFiber: 8gSugar: 14gVitamin A: 42927IUVitamin C: 18mgCalcium: 128mgIron: 1mg
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