Carrot and Coriander Soup Lite

Made the original recipe but wanted to leave out the saturated fats. Butter extract was add for a buttery flavor. After blending, strain through a sieve for a smoother texture.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 12  ounces carrots, diced
• 2  celery ribs, diced
• 2  teaspoons ground coriander
• 1  teaspoon ground cumin
• 4  cups  light vegetable stock
•  salt
•  ground black pepper
•  fresh coriander (to decorate)
•  butter flavor extract (to taste)

Directions

1. Heat oil in large saucepan and saute carrots and celery for 2 minutes.
2. Add coriander and cumin, fry for 3-4 minutes.
3. Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
4. Put through blender.
5. Correct the seasonings and texture.
6. Decorate with a little drop of cream (optional) and fresh coriander.