Spiced Carrot & Coriander Soup

Natalie Marten (Windsor__Foodie)
Natalie Marten (Windsor__Foodie) @NatalieMarten
Windsor, UK

A classic soup. Very low calorie and nutritious, this soup makes a perfect lunch or starter to a meal. I like to add a twist by adding cumin and green chilli.

Here I've garnished it with my corriander emulsion and coriander & mint chutney. Please locate these in my recipes if you'd like to make them too.

#carrot #coriander #quark #ginger #chillies #blackpepper #cumin #rootveg #soup #comfortfood #familymeals #healthy #lowcalorie #vegetablestock #onions

Spiced Carrot & Coriander Soup

A classic soup. Very low calorie and nutritious, this soup makes a perfect lunch or starter to a meal. I like to add a twist by adding cumin and green chilli.

Here I've garnished it with my corriander emulsion and coriander & mint chutney. Please locate these in my recipes if you'd like to make them too.

#carrot #coriander #quark #ginger #chillies #blackpepper #cumin #rootveg #soup #comfortfood #familymeals #healthy #lowcalorie #vegetablestock #onions

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Ingredients

45 mins
2 people
  1. 3medium-large carrots, chopped finely,
  2. 3 stickscelery, sliced finely,
  3. 1large handful chopped coriander, including stalks,
  4. 1onion, diced very finely,
  5. 1/2vegetable stock cube,
  6. 2green finger chillies, chopped,
  7. 2 inchesfresh ginger, peeled,
  8. 1/2 tspground cumin,
  9. 1 tsprunny honey,
  10. 2 tbspquark or natural yoghurt,
  11. Salt and pepper to season,
  12. 1 tbspoil, for frying,
  13. To garnish:
  14. Parsley or coriander leaves,
  15. Some quark or natural yoghurt
  16. Coriander emulsion (see my other recipes),
  17. Coriander & mint chutney (see my other recipes)
  18. Red chilli flakes
  19. Ground black pepper

Cooking Instructions

45 mins
  1. 1

    Add the oil to a large saucepan over a medium heat and add in the onions. Cook them for a few minutes then once nice and soft, add in the celery and carrots. Stir and continue to fry gently.

  2. 2

    Season well with salt and pepper and add in the ground cumin. Fry off the spices for a minute or so then add in the ginger and chillies. Stir through and turn down the heat a little.

  3. 3

    Crumble in the stock cube and then pour in enough boiling water to completely cover the ingredients in the pan. Add in the honey and stir thriugh. Bring to a simmer and cover with a lid.

  4. 4

    Once the carrots are quite soft, remove from the heat. Once cooled a little blend until nice and thick and smooth. Add in the coriander and blend again. There should be fine flecks of coriander leaf speckled throughout the soup.

  5. 5

    Add the quark, blend through until beautifully creamy. Then add in a little boiling water whilst stirring until you achieve your preferred consistency. Serve up and garnish with your toppings. Enjoy. :)

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Natalie Marten (Windsor__Foodie)
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Windsor, UK
I love to show people how to make healthy high protein meals that taste amazing!Use code NAT10 at Musclefooduk for a discount!I'm a huge fan of Chinese cuisine, particularly from Sichuan as I adore chillies and spice!⭐Follow me on Instagram/TikTok: windsor__foodie
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