Carrot & coriander soup
Creamy, gently spiced and bright orange
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
For the seasoning
To garnish
Method
0/7 doneStep 1: Heat 1 tbsp oil in a pressure cooker and stir-fry 16 oz carrots, 1 celery stalk, 2 small potatoes and 1 onion for 3 minutes.
3 minStep 2: Add 1 litre water and pressure cook for 3 minutes (about 3 whistles), until the vegetables are soft. Let the pressure drop.
8 minStep 3: Blend until smooth and leave to cool a little.
Step 4: Melt 1 ⅜ oz butter in a saucepan and fry 3 tsp freshly ground coriander seeds for 1 minute, stirring all the time so it doesn't burn.
1 minStep 5: Turn the heat down, add 3 pale leafy celery tops and 1 tbsp fresh coriander and fry for 1 more minute. Set aside.
1 minStep 6: Pour the blended soup and ¾ cup milk into the pan with the coriander mixture, season with 1 tsp salt and ¼ tsp ground black pepper, and heat gently for 5 minutes without boiling hard.
5 minStep 7: Serve hot, garnished with 8 celery leaves.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carrot & coriander soup take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of small potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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