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Carrot and Coriander Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 500 g carrots, sliced
  • 1 tsp ground coriander
  • 10 grams Knorr Vegetable Stock Cube dissolved in
  • 1 litre boiling water
  • 30 g fresh coriander, roughly chopped
  • freshly ground black pepper to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

411kcal

Energy (kJ)

1724kJ

Protein (g)

7.0g

Carbohydrate incl. fibre (g)

61.5g

Carbohydrate excl. fibre (g)

44.2g

Sugar (g)

28.7g

Fibre (g)

17.4g

Fat (g)

18.0g

Saturated fat (g)

4.2g

Unsaturated fat (g)

11.9g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

8.5g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

2113mg

Salt (g)

5.28g

Vitamin A (IU)

85254IU

Vitamin C (mg)

44.1mg

Calcium (mg)

250mg

Iron (mg)

2.51mg

Potassium (mg)

1905mg

Total

411kcal

1724kJ

7.0g

61.5g

44.2g

28.7g

17.4g

18.0g

4.2g

11.9g

3.5g

8.5g

0.1g

0mg

2113mg

5.28g

85254IU

44.1mg

250mg

2.51mg

1905mg


  • 1 Heat the oil in a large pan and add the onions and the carrots. Cook for 4-5 minutes until starting to soften.
  • 2 Stir in the ground coriander. Cook for further 2 minutes.
  • 3 Add the vegetable stock and bring to the boil. Cover and simmer until the vegetables are tender.
  • 4 Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan add pepper to taste, stir in the fresh coriander and serve. Delicious served with crusty bread.