Carrot, Cumin And Coriander Soup Recipe

Name: Carrot, Cumin And Coriander Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g carrots; 1 handful coriander; 1 tablespoon honey; 1 tablespoon oil; 1 vegetable stock, cube; 2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1 onion; 2 garlic cloves; 1 inch fresh ginger

Servings: persons

1
Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
2
In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
3
Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.
4
Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
5
Return the pureed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).
6
Add salt and pepper to taste.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 750 g carrots, 1 handful coriander, 1 tablespoon honey, 1 tablespoon oil, and more.

Yes, Carrot, Cumin 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.

Carrot, Cumin And Coriander Soup

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