Carrot And Coriander Soup – a delicious recipe with Carrots, Potato, Onion, Cilantro, Olive Oil, Water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the water into a saucepan that will hold at least two quarts of liquid, and bring to the boil.
2
While the water is heating scrub the potato and carrots, peel if not organic, and chop finely. Put the potato and carrots carefully into the pan, when the water comes back to the boil turn down the heat and leave to simmer with the lid on the pan.
3
Peel and chop the onion and, in a separate pan on a moderate heat, fry in the oil. When the onion is soft and golden add to the contents of the saucepan. Try not to burn the onion as it will not improve the taste.
4
Leave the soup cooking and wash the coriander then chop it very finely.
5
Test the vegetables in the soup, the carrot and potato need to be quite soft, in fact the softer the better as it makes the next bit easier.
6
When soft blend the soup, use whatever contrivance you have. Finally, add the chopped coriander to the soup, stir and season to taste.
302
kcal
Calories
25
g
Fat
19
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb. Carrots, 1 med. Potato, 1 sm. Onion, 1 bun. Coriander/Cilantro, fresh, and more.
Yes, Carrot And Coriander Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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