Carrot and coriander soup

Name: Carrot and coriander soup
Total time: 40 min
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 1 onion, chopped; 700g carrots, chopped; 2 garlic cloves, crushed; 2 tsp ground coriander; 1 tsp ground cumin; 1l water; 1 lemon, juice only; 3 tbsp fresh coriander, chopped

Sweet carrots blended with ground coriander and fresh lemon for a bright, velvety soup.

Time40 min
LevelEasy
Costabout £0.57 a head

4 servings

Ingredients

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1 tbsprapeseed oil
1onionchopped
700 gcarrotschopped
2garlic clovescrushed
2 tspground coriander
1 tspground cumin
1 lwater
1lemonjuice only
3 tbspfresh corianderchopped

Method

1
Heat the oil in a large pan over a medium heat. Cook the onion for 5 minutes until soft.
5 min
2
Stir in the garlic, ground coriander and cumin and cook for 1 minute.
3
Add the carrots and water. Bring to the boil, then simmer for 25 minutes until the carrots are very soft.
25 min
4
Blend with a stick blender until completely smooth.
5
Stir in the lemon juice, most of the fresh coriander and plenty of black pepper.
6
Ladle into bowls and top with the rest of the coriander.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.