Healthy Carrot and Coriander Soup

by Sue
(New York)

Ingredients

1 tbsp vegetable oil
1 onion , chopped
1 tsp ground coriander
1 potato , chopped
450g carrots , peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)


Method

Heat the oil in a large pan, add the onion, then fry for 5 mins until softened.

Stir in the ground coriander and potato, then cook for 1 min.

Add the carrots and stock, bring to the boil, then reduce the heat.

Cover and cook for 20 mins until the carrots are tender.

Tip into food processor with the coriander. then blitz until smooth (you may need to do this in two batches).

Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition

115 kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 1g, fibre 5g, sugar 12g, salt 0.46 g