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Carrot and Coriander Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

4.4g

Energy (kJ)

1055kJ

Energy (kcal)

252kcal

Carbohydrate incl. fibre (g)

40.5g

Carbohydrate excl. fibre (g)

30.6g

Sugar (g)

14.3g

Fibre (g)

9.9g

Fat (g)

9.6g

Saturated fat (g)

2.0g

Unsaturated fat (g)

7.2g

Monounsaturated fat (g)

1.0g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

484mg

Salt (g)

1.21g

Vitamin A (IU)

38929IU

Vitamin C (mg)

31.5mg

Calcium (mg)

118mg

Iron (mg)

1.51mg

Potassium (mg)

1154mg

Total

17.7g

4218kJ

1009kcal

162.0g

122.3g

57.3g

39.7g

38.5g

7.9g

28.8g

3.8g

9.1g

0.2g

0mg

1936mg

4.84g

155717IU

125.9mg

473mg

6.03mg

4614mg

  • 2 tablespoons Flora Buttery
  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 5 large carrots peeled and chopped
  • 3 garlic cloves crushed
  • 2 teaspoon ground coriander
  • 1 Knorr Vegetable Stock Cube
  • 1 large floury potato peeled and quartered
  • 1 litre water
  • 1 small bunch fresh coriander chopped
  • 1/4 teaspoon ground black pepper
  • juice of 1 lemon
  • 1 Heat the Flora Buttery and oil in a large saucepan, over medium-high heat. Add the onion and carrot and cook for 10 minutes, until vegetables have softened and start to caramelise.
  • 2 Add the garlic and coriander. Cook for 3 minutes, to soften the garlic and roast the coriander powder.
  • 3 Add the Knorr Vegetable Stock Pot, potato and water. Bring to the boil, then turn down and simmer for 20 minutes, until potatoes are tender.
  • 4 Add chopped fresh coriander and blend soup until smooth, adding a little more water if too thick. Season with lemon juice and black pepper.

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