Carrot And Coriander Soup (Jack Monroe)

Tips: Add a scant 1⁄2 a teaspoon of ground cumin or turmeric for a spicy soup. use less water (only 300ml) to make a lovely carroty pasta sauce instead of a soup.

Updated at: Thu, 17 Aug 2023 02:51:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories146.7 kcal (7%)

Total Fat1.4 g (2%)

Carbs32.1 g (12%)

Sugars8.6 g (10%)

Protein3.7 g (7%)

Sodium486.4 mg (24%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1onion

4carrots

1potato

1vegetable stock cube

Instructions

Step 1

Peel and chop the onion and place into a medium-sized sauce- pan. Wash and chop the carrot and potato (without peeling), and add to the pan. Pour in cold water to cover (approximately 500ml), crumble in the stock cube and bring to the boil.

Step 2

Add the parsley and coriander. Reduce the heat to low and simmer for 20 minutes until the carrots and potatoes are tender and yield easily when prodded with a fork.

Step 3

Remove from the heat and blend in a food processor until smooth. Serve hot.

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