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Carrot and Coriander Soup
Prep:
|
Cook:
4 servings
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Ingredients
1 TBSP extra-virgin olive oil
1 medium onion, sliced
1 pound carrots, washed and sliced (note: you can use other veggies here, too)
1 tsp coriander powder
4 cups vegetable stock (with no added preservatives)
1 large bunch fresh coriander (cilantro), remove the stems, washed and roughly chopped
salt and black pepper powder to taste
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1 TBSP (15 ml) extra-virgin olive oil
1 medium onion, sliced
454 grams carrots, washed and sliced (note: you can use other veggies here, too)
1 tsp (5 ml) coriander powder
946 ml vegetable stock (with no added preservatives)
1 large bunch fresh coriander (cilantro), remove the stems, washed and roughly chopped
salt and black pepper powder to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
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Disease state
Instructions
- Heat oil in a large pan and add sliced onions and the carrots.
- Sauté the vegetables on a low heat for 5 minutes or until the vegetables start to soften.
- Stir in the coriander powder and season with salt and pepper.
- Add the vegetable stock and bring it to a boil for 10-15 minutes or until the vegetables are tender.
- Bring the soup to room temperature and blend the soup with a hand blender or in a blender until smooth.
- Reheat soup in a pan, stir in the chopped coriander leaves, and serve.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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