Cream of Carrot and Coriander Soup

Carrots are rich in beta-carotene which is converted to vitamin A in the body, promoting good vision and a healthy immune system.

This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Cream of Carrot and Coriander Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Carrot
• 1 piece Onion
• 2 clove Garlic
• 3 tablespoon Coriander
• 4 cup Vegetable Stock
• 1 cup Heavy Cream
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Butter

Instructions

1. Peel and chop the carrots, onions, and garlic.
2. In a large pot, melt the butter over medium heat.
3. Add the chopped onions and garlic and cook until softened.
4. Add the chopped carrots and vegetable stock to the pot.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
6. Remove from heat and let cool slightly.
7. Use an immersion blender or countertop blender to blend the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream, coriander, salt, and black pepper.
9. Simmer for an additional 5 minutes.
10. Serve hot, garnished with fresh coriander leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 7g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.