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.
Ingredients
- 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
- Peel and chop the carrots, onions, and garlic.
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic and cook until softened.
- Add the chopped carrots and vegetable stock to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
- Remove from heat and let cool slightly.
- Use an immersion blender or countertop blender to blend the soup until smooth.
- Return the soup to the pot and stir in the heavy cream, coriander, salt, and black pepper.
- Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh coriander leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 7g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.