Carrot and Coriander Soup
This is a great chunky thick soup, we have not completely blended as we love to leave some chunks for texture. If you would like a smoother texture and a little thinner then add an extra cup of stock and blend for longer.
4
Serves
101
Calories
2.8g
Protein
298g
Serving Size
Ingredients
- 4 -5 carrots, peeled and chopped into chunks
- 1 onion, diced
- 1 tbsp. olive oil
- 1 tsp. fish sauce
- 2 cups beef or vegetable stock, salt reduced
- 1 tsp. crushed ginger
- 1 tsp. crushed garlic
- 2 tsp. ground coriander
- ½ bunch fresh coriander
Method
- 1In a med pot, heat olive oil and sauté onions for 5-8 mins until softened.
- 2Add the ground coriander and stir for a further minute until aroma has been released.
- 3Now add garlic and ginger, stirring a further minute.
- 4Add the chopped carrots and stock, then fish sauce and simmer for approx. 20 minutes until carrots have softened.
- 5Blitz with a hand blender or processer and serve.