1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (200g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 131
Calories from Fat 34		(26%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 83mg		3%
Potassium 643mg		18%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 5.0g	19%
	Sugars 6.8g
Protein 2.5g		4%
detailed view... how is this calculated?

Carrot and Coriander (Cilantro) Soup

Recipe #316807 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
Jul 31, 2008

One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon ground coriander or cilantro
1 potato, chopped
1 lb carrot, peeled and chopped
2 pints vegetable stock
1/2 cup fresh coriander or cilantro

Directions

1
Heat the oil in a large pan, add the onion, then fry for 5 minutes until softened.
2
Stir in the ground coriander/cilantro and potato, then cook for 1 minute.
3
Add the carrots and stock, bring to the boil, then reduce the heat.
4
Cover and cook for 20 minutes until the carrots are tender.
5
Tip into a food processor with the fresh coriander/cilantro.
6
Then blitz until smooth (you may need to do this in two batches).
7
Return to the pan, taste, add salt if necessary, then reheat to serve.