Easy Carrot and Coriander soup
Easy, sweet and savory, this delicious carrot and coriander soup is a must-try. It only requires a few simple ingredients and is quick and healthy.
Servings: 4
Calories: 392kcal
Cost: £0.79
Ingredients
- 2 onions, sliced into big wedges (£0.30)
- 1 kg carrots, peeled and sliced in half lengthways (£0.65)
- 5 cloves of garlic, left in skin (£0.39)
- 1 potato, peeled and sliced into chunks (£0.10)
- 100 ml double cream (£1.15)
- 30 g fresh coriander, roughly chopped (with stems) (£0.55)
Cupboard Essentials
- 3 tbsp extra virgin olive oil
- 1 litre vegetable stock
- 1 tsp dried parsley
- Salt & Pepper
Instructions
Preheat your oven to 180°C Fan/200°C conventional/ 350°F
- To a large baking tray, add the carrots and onion. Coat with extra-virgin olive oil and season with salt, pepper and dried parsley. Pop in the oven for 35-40 minutes.
- After 30 minutes, add the stock and chopped potato to a large pot. Cook over a medium heat and set your timer to 10 - 15 minutes (or until the potato is fork tender)
- When the carrots and onion are ready, remove from the oven. Remove the garlic from it’s skin and then add everything into the pot. Turn off the heat, then add the coriander (reserving a sprinkle for the end). Use a hand blender to blend until smooth.
- Pour the cream into the pan and stir to combine. Taste to adjust the seasoning, then serve up and enjoy!
Notes
Allow soup to cool slightly before blending.
To achieve a creamy texture, make sure the carrots are cooked through and soft before blending; otherwise, you may end up with a chunky soup.
Speed up the cooking process by chopping carrots into small, uniform pieces to ensure they finish cooking at the same time and contribute to a smoother soup.
Nutrition
Calories: 392kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g