Quick & Easy Carrot and Coriander Soup

This warming, healthy, low fat recipe for Quick & Easy Carrot and Coriander Soup is perfect for cold winter days.

This time of year, there is nothing better than coming home to a bowlful of hot, comforting soup and this simple recipe can dish it up in no time flat!

This soup is such a delicious way to use up carrots and it’s so delicious, it will leave you craving more!

I just love soup!  I probably have more soup recipes than anything else.  It’s always been one of my favorite things.  Here in the UK, they don’t really serve too much soup in restaurants.

It makes me so homesick for American restaurants that have it on every menu!  And when I do come across a place that serves soup, I order it hoping it’s everything I’m craving, but it almost never is.

I don’t know why, but I just can’t get a decent bowl of soup, so is it any wonder I make so much at home?

Everyone I make this Carrot and Coriander Soup recipe for just loves it!  It’s super healthy and low fat too!

It’s just perfect for an easy supper on those busy weeknights that call for nothing but simplicity.  In fact, the only tedious part is peeling and cutting up the carrots, onion and one potato!

You just saute the onion in a pot, add the carrots, potato and stock.  Cook it until soft and blitz it in a food processor – it’s that simple!

It’s thick, velvety smooth, and packed full of flavor!

4.67 from 6 votes

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Quick & Easy Carrot and Coriander Soup

This warming and healthy recipe  is perfect for cold winter days.

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 134 kcal

Author Erren

Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 1 lb carrots peeled and chopped
• 1 large potato peeled and cut into chunks
• 5 cups chicken or vegetable stock
• 2 teaspoons ground coriander
• a good handful of fresh cilantro chopped
• salt and pepper to taste

Instructions

1. Heat the olive oil in a large stock pot, add the onion, then fry for 5 mins until softened. 

   Stir in the ground coriander and potato. Cook for 1 minute. Add the carrots and stock, bring to the boil. Reduce the heat, cover and cook for 20 mins until the carrots are tender.

2. Pour into a food processor and blitz until smooth (you may need to do this in a  couple of batches). Return to the pot, add the cilantro, taste, season with salt and pepper if necessary, then reheat to serve.

Nutrition Facts

Quick & Easy Carrot and Coriander Soup

Amount Per Serving

Calories 134 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 1159mg 48%

Potassium 857mg 24%

Total Carbohydrates 21g 7%

Dietary Fiber 4g 16%

Sugars 6g

Protein 3g 6%

Vitamin A 378.9%

Vitamin C 43.2%

Calcium 7.7%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

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