Carrot and Coriander Soup

Ingredients

1 tablespoon sunflower or rapeseed oil  

1 clove garlic, crushed 

1 onion, chopped 

2 medium carrots, grated  

2 celery sticks, chopped 

2 tomatoes, chopped 

600mls low-salt vegetable stock 

300mls orange juice 

3 tablespoons freshly chopped coriander 

freshly ground black pepper to season

 

Preparation time: 10 minutes
Cooking time: 30 minutes

Serves: 4

Nutrition: Per serving
Energy
109 Kcals
Fat
3.6g
Saturates
0.3g
Sugars
13g
Salt
0.11g

Looking for a warming supper or lunchtime snack?  Carrot and Coriander go so well together, but the splash of orange in this soup makes it doubly special.  Try it and see. Each portion provided at least 2 of your 5-a-day.  

Ingredients

1 tablespoon sunflower or rapeseed oil  

1 clove garlic, crushed 

1 onion, chopped 

2 medium carrots, grated  

2 celery sticks, chopped 

2 tomatoes, chopped 

600mls low-salt vegetable stock 

300mls orange juice 

3 tablespoons freshly chopped coriander 

freshly ground black pepper to season

Method

Heat the oil, add the garlic, onion, carrot, celery and tomatoes and cook for a few minutes until softened.

Add the stock, season and simmer for 20-25 minutes.

Add the coriander and orange juice.

Pulse in a blender, reheat, check the seasoning and serve.

Serve with chunks of wholegrain bread

Recipe Tip

Reduce salt further by using homemade vegetable stock or by using a low salt stock cube

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