Cream of Carrot and Coriander Soup

This Cream of Carrot and Coriander Soup is a delicious, healthy, oil-free soup that is easy to make and perfect for a light lunch or dinner.

Cooking Equipment:

Blender or food processor; large pot; knife; cutting board

Preparation Time:

10 minutes

Cooking Time:

Total Time:

35 minutes

Cuisine:

International

Keywords:

Carrot, Coriander, Soup, Oil-Free, Healthy

Meal:

Main Course

Cooking Method:

Simmering

Dietary Restrictions:

Oil Free; Vegetarian

Servings:

Ingredients:

1 cup carrots (chopped)

1/2 cup onion (chopped)

1/4 cup celery (chopped)

2 cloves garlic (minced)

2 cups vegetable broth or stock

1/2 teaspoon ground coriander seed powder

1/4 teaspoon ground black pepper

Salt to taste

Cooking Instructions:

In a large pot over medium heat, add the chopped carrots, onion, celery and garlic. Cook for 5 minutes until the vegetables are softened.

Add the vegetable broth or stock to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes until the vegetables are tender.

Add the ground coriander seed powder, black pepper and salt to taste. Simmer for an additional 5 minutes.

Remove from heat and let cool slightly before transferring to a blender or food processor. Blend until smooth and creamy. Serve warm with your favorite toppings such as croutons or fresh herbs. Enjoy!

Nutrition:

Calories – 200 kcal; Protein – 4g; Fat – 0g; Carbohydrates – 40g; Fiber – 8g; Sodium – 500mg

This Cream of Carrot and Coriander Soup is an easy-to-make oil-free soup that is perfect for a light lunch or dinner! It’s packed with flavor from the carrots, onions, celery, garlic and coriander seed powder – all cooked in vegetable broth or stock until tender before blending into a creamy soup! Enjoy!

Rating:

Did You Know?

The use of mustard oil is common in Eastern Indian cuisine, where it is used in cooking and as a condiment.