Mary Berry's Simple Carrot and Coriander Soup
Simple winter warming carrot and coriander soup.
Ingredients
- 1 Onion (Finely chopped)
- 1 tbsp Vegetable Oil
- 450 g Carrots (chopped)
- 1 tsp Ground Coriander (plus fresh for decoration)
- 1.2 litres Vegetable Stock
- Salt and Pepper (to season)
- Milk or cream (optional)
Instructions
- In a sizeable saucepan on medium-high heat, warm the oil. Sauté the onion until it’s tender and takes on a golden hue, typically around 10 minutes.
- Introduce the carrots and coriander powder to the saucepan, continuing to stir for 5 minutes until the carrots begin softening.
- Pour in the vegetable stock, escalating to a high heat until it boils. Then, lower the heat and let it simmer for approximately 15 minutes, or until the carrots are soft.
- Using a blender, puree the soup in portions until achieving a smooth consistency. Reheat the silky mixture in the saucepan at a gentle simmer.
- It is now time to infuse the chopped coriander leaves for a burst of flavour. Season with salt and pepper to your preference, and for added richness, introduce a touch of milk or cream if you wish. Serve the soup piping hot, accompanied by a piece of crunchy bread or croutons.
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Calories: 104kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 1271mgPotassium: 406mgFiber: 4gSugar: 9gVitamin A: 19430IUVitamin C: 9mgCalcium: 47mgIron: 0.5mg
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