Quick and easy carrot and coriander soup

The Preggers Kitchen carrot and coriander soup recipe

Super easy to make, this carrot soup is simple but really tasty, a great little lunch to take in to work.

INGREDIENTS (makes 3 portions)

1 tablespoon of butter
5 carrots
1 large onion
2 garlic cloves

1.5 teaspoons of ground coriander
4 tablespoons of fresh coriander
1 litre of vegetable stock or water
Half a lemon



Peel and chop the 5 carrots and 1 large onion, it doesn't have to be neat chopping as it will be blended.  Heat 1 tablespoon of butter in a large pan over a medium heat.  Add the chopped carrots and onion to the pan for 5 minutes or until soft.

Get ready the 1 litre of vegetable stock or boiling water,  Add 1.5 teaspoons of ground coriander to the pan, along with 2 crushed garlic cloves.  Stir and cook for 1 minute before adding the vegetable stock or water and bringing to a simmer.  Cover the pan with a lid and continue to cook for 30 minutes.

The Preggers Kitchen recipe for carrot and coriander soup

After 30 minutes remove from the heat and allow to cool, to save yourself from potential burns and your blender from a melt down.  Whilst cooling, finely chop the 4 tablespoons of fresh coriander. 

Once cool, squeeze in the juice of half a lemon and add a pinch or two of salt and pepper.  Transfer the soup to a blender and give it a good whizz.  Once it is blended, stir in the chopped coriander.