Carrot & Two Coriander Soup

 Vegan

Printer-friendly versionSend to friend

Simple and warming, the soup is good as it is. Or transform to a more substantial dish by adding some cooked pulses - eg beans or whole lentils.

Serves: 
Serves 4
Time: 
35 minutes
Gluten free
No nuts
No sesame
No soya
Reduced fat
Reduced sugar
Ingredients: 

1 large onion, roughly chopped
1kg/generous 2lbs carrots, roughly chopped
1 medium potato, roughly chopped
1 tsp olive oil
2 cloves garlic, crushed
½ tsp ground coriander
2cm/1 inch fresh ginger, grated
600ml/21 fl oz low salt vegan stock
1-2 tbsp lemon juice or the juice of half a lemon
Black pepper
1-2 handfuls fresh coriander, finely chopped

Method: 

1. In a medium-size pan, lightly fry the onion, carrots and potatoes in the oil, adding a little stock to prevent sticking if necessary.

2. Add the garlic and ginger.

3. Add the rest of the stock, cover the pan and simmer for 25-30 minutes, or until the vegetables are tender.

4. Blend the soup.

5. Stir in the lemon juice and season with black pepper.

6. Stir in the coriander leaves and serve.

Your rating: None Average: 2.5 (2 votes)
Printer-friendly versionSend to friend