Cream of Carrot and Coriander Soup

Saucepan; Immersion blender; Knife; Cutting board; Measuring cups/spoons

10 minutes

35 minutes

International

Carrot, Coriander, Soup, Creamy, Easy

Main Course

Simmering

Vegetarian/Vegan

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1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

1 teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground turmeric

½ cup vegetable broth or water

¼ cup coconut milk or cream

Salt and pepper to taste

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the carrots, coriander, cumin and turmeric to the pan and stir to combine. Cook for another 3-4 minutes until fragrant.

Pour in the vegetable broth or water and bring to a boil. Reduce heat to low and simmer for 15 minutes until the carrots are tender.

Remove from heat and blend with an immersion blender until smooth. Stir in the coconut milk or cream until combined. Season with salt and pepper to taste.

Serve warm with crusty bread or crackers if desired. Enjoy!

Calories – 200 kcal; Fat – 10 g; Carbohydrates – 20 g; Protein – 5 g; Sodium – 300 mg

This Cream of Carrot and Coriander Soup is a delicious creamy soup that is easy to make with simple ingredients like onion, garlic, carrots, coriander, cumin, turmeric, vegetable broth or water and coconut milk or cream! It’s perfect for a light lunch or dinner!

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Ayurveda, a traditional system of medicine in India, emphasizes the importance of food and nutrition in maintaining health.