Low-Fat Carrot & Coriander Soup

Recipe by Chef #393260
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement