Low-Fat Carrot & Coriander Soup

"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"
 
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Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Spray a little oil into base of stock pot (although you can dry-fry the onions).
  • Add the onions and gently cook for a few miniutes.
  • Add the ground coriander and gently stir this in, cook for a further minute.
  • Stir in the tomatoes & carrots and cook for 5 minutes.
  • Add the chicken stock and plenty of black pepper, according to taste.
  • Simmer for 25 minutes with the lid on.
  • Put the soup through a blender, blend to preferred consistency.
  • 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.
  • Reheat and season to taste.
  • Serve in bowls and swirl in the low fat cream for presentation purposes only.
  • Serve with warm crusty bread.

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Reviews

  1. 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!
     
  2. 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.
     
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