Carrot Coriander Soup Recipe Card
A sweet and delicate flavored soup that is so easy to make. This Irish inspired dish is very healthy also.
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Servings: 6 servings
Calories: 84kcal
Ingredients
- 1 ½ Tbsp. olive oil
- 1 lb. carrots sliced ¼" thick
- 1 yellow onion medium, sliced
- 1 garlic clove large, minced
- ¼ tsp. ground caraway
- 5 cups vegetable broth
- 1 tsp. coriander ground
- ½ cup cilantro chopped
- 1 dash salt and pepper to taste
Instructions
- In a soup pot on medium heat sauté onions and carrots in olive oil until the onions are translucent. Add the garlic, caraway and ground coriander. Cook for about 5 minutes.
- Add the vegetable broth and bring to a boil
- Allow to boil for about 5 minutes. Turn heat down and allow to simmer covered for about 20 minutes.
- Check carrots for softness. They should break down when pressed with a fork.
- Using an immersion blender break down the solids moving the blender around to create a smooth texture.
- When the solids have all broken down, add the chopped cilantro and serve.
Notes
Top Tips
- Use an immersion blender to achieve a creamy texture.
- If you don't have an immersion blender, use a regular blender in small batches.
- Frequently Asked Questions:
- How long can I save this soup? You can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze this soup? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to one month. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Sodium: 838mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13185IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 0.6mg
