Creamy Carrot and Coriander Soup

Saucepan, Immersion Blender/Blender

10 minutes

35 minutes

Vegan

Vegan, Carrot, Coriander, Soup

Main Course

Simmering/Blending

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

½ teaspoon smoked paprika powder

500 ml vegetable stock or water

2 tablespoons fresh coriander leaves, chopped

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.

Add the carrots and spices to the pan and cook for another 2-3 minutes until fragrant.

Pour in the vegetable stock or water and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the carrots are tender.

Remove from heat and blend with an immersion blender or transfer to a blender to blend until smooth. Return to the pan if necessary.

Stir in the fresh coriander leaves before serving hot with crusty bread or crackers on the side if desired.

Calories – 150 kcal; Fat – 4 g; Carbohydrates – 22 g; Protein – 3 g; Fiber – 5 g

This vegan Cream of Carrot and Coriander Soup is a delicious, creamy, healthy meal that is easy to make with just a few simple ingredients! It’s packed with flavor from spices like coriander, cumin, and smoked paprika powder as well as fresh coriander leaves for an extra burst of flavor! Enjoy it hot with crusty bread or crackers on the side for a complete meal!

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