Carrot and Coriander Soup
CAL P/SERVE
101
kJ P/SERVE
423
FAT P/SERVE
3.7g
SODIUM P/SERVE
186g
We have not completely blended this soup 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.
This recipe is low fat, low sodium, low sugar, dairy free, gluten free, and vegetarian.
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
- In a med pot, heat olive oil and sauté onions for 5-8 mins until softened.
- Add the ground coriander and stir for a further minute until aroma has been released.
- Now add garlic and ginger, stirring a further minute.
- Add the chopped carrots and stock, then fish sauce and simmer for approx. 20 minutes until carrots have softened.
- Blitz with a hand blender or processer and serve.
Nutrition Table
Servings: 4
Serving size:298g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 423 kJ | 142 kJ |
| 101 Cal | 34 Cal | |
| Protein | 2.8 g | 0.9 g |
| Fat, total | 3.7 g | 1.2 g |
| - Saturated | 0.6 g | 0.2 g |
| Carbohydrate | 10.1 g | 3.4 g |
| - Sugars | 9.8 g | 3.3 g |
| Sodium | 186 mg | 62 mg |
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