Low-Fat Carrot & Coriander Soup

Total Time
Prep 20 mins
Cook 25 mins

This soup has been created in Thailand, where cooking is often done with a lot of fat - I have created this recipe to teach my cook, as they have no concept of low-fat cooking. You can of course use freshly made chicken stock instead of stock cubes

Ingredients Nutrition


  1. Spray a little oil into base of stock pot (although you can dry-fry the onions).
  2. Add the onions and gently cook for a few miniutes.
  3. Add the ground coriander and gently stir this in, cook for a further minute.
  4. Stir in the tomatoes & carrots and cook for 5 minutes.
  5. Add the chicken stock and plenty of black pepper, according to taste.
  6. Simmer for 25 minutes with the lid on.
  7. Put the soup through a blender, blend to preferred consistency.
  8. Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
  9. Reheat and season to taste.
  10. Serve in bowls and swirl in the low fat cream for presentation purposes only.
  11. Serve with warm crusty bread.
Most Helpful

very good soup, and easy to make, I skipped the chicken stock and tomatooes added a bit of garam masala and maybe a bit too much pepper, but its still good, a bit spicy which is nice with the sweetness of the carrot. Excellent low-cal winter soup!

oznog January 09, 2008

I have just made this soup,I am very surprised by how nice and tasty it is.I used fresh coriander seeds by dry heating them in a frying pan and then grinding them myself in a mortar and pestle.I didn't add yogurt and it was still nice and flavoursome.A great low calorie soup recipe I will definately be using again.Thanks very much for posting it.

greyhound girl October 11, 2007