CORIANDER CARROT SOUP
This soup makes use of both ground coriander and fresh cilantro, which pair beautifully with carrots.
Yield: Serves 8 as a starter.
July 02, 2019
CORIANDER CARROT SOUP
Ingredients
- 2 tbsp salted butter
- 4 cups sliced carrots
- 2 cups diced peeled russet potatoes
- 1 cup chopped onion
- 1 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 5 cups canned chicken broth
- 1/4 cup chopped fresh cilantro
Directions
- Melt butter in a Dutch oven over medium heat. Add carrots, potatoes and onion; sauté for 5 minutes.
- Add coriander, ginger and salt; cook, stirring, for 1 minute.
- Stir in broth. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for 20 - 25 minutes or until vegetables are tender.
- Purée mixture in batches in a blender, filling blender no more than half full for each batch. May be prepared to this point and refrigerated for up to 24 hours. Reheat over low heat. Stir in cilantro.
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Nutritional analysis per serving:
102 calories, 3.2 g fat, 3.2 g protein, 16.1 g carbohydrate, 2.9 g fibre, 462 mg sodium