Easy Carrot and Coriander Soup
This vibrant Carrot and Coriander Soup is a perfect blend of flavours and warmth, ideal for a cosy meal. It's easy to prepare and the optional coconut milk adds an indulgent creaminess.
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Servings: 4 servings
Ingredients
- 600 g (1 ⅓ lb) Carrots, peeled and chopped
- 30 g (2 cups) Fresh coriander (cilantro), chopped
- 1 Onion, diced
- 2 Garlic cloves, minced
- 1 inch piece of fresh ginger, minced
- 1 teaspoon Ground coriander
- ½ teaspoon Ground turmeric
- 2 tablespoon Olive oil
- 750 ml (3 cups) Vegetable broth
- Salt, to taste
- Pepper, to taste
- Optional: 200 ml (7oz.) Coconut milk
Instructions
Preparation:
- Peel and chop the carrots into equal sizes for even cooking. Dice the onion and mince the garlic. Roughly chop the fresh coriander leaves.
Cook the Aromatics:
- Heat 2 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent (approximately 5 minutes). Add the minced garlic and ginger and sauté for another 1 minute.
- Add the ground coriander and turmeric to the pot and stir. Cook for about 1 minute to allow the spices to release their flavor. Add the chopped carrots to the pot and stir to coat them with the spices.
Pour in the Broth:
- Add 750 ml of vegetable broth to the pot. Bring to a boil, then lower the heat to a simmer. Cover and let it cook for 20-25 minutes or until the carrots are tender.
Blend:
- Turn off the heat and use a hand blender to blend the soup until smooth. If using a countertop blender, let the soup cool slightly before blending and then return it to the pot.
Season:
- Add salt and pepper to taste. Stir in the chopped coriander.
Optional Creaminess:
- For a creamier texture, add 200 ml of coconut milk and blend again briefly.
Serve Hot:
- Ladle the soup into bowls and garnish with a few coriander leaves before serving.
Notes
- Texture: Adjust the soup's thickness by adding more or less broth.
- Herbs: Add more fresh coriander for a stronger flavor.
- Storage: This soup can be stored in the fridge for up to 4 days and can be frozen for longer-term storage.
- Creaminess: If using the optional coconut milk, blend the soup again for a richer texture.
Nutrition
Calories: 581kcal | Carbohydrates: 38g | Protein: 8g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21325mg | Potassium: 431mg | Fiber: 6g | Sugar: 14g | Vitamin A: 16711IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg
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