Carrot and cumin soup with fresh coriander
Serves 2
A little effort
Total time:
This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch.
Skip to ingredients
- 1 onionchopped
- olive oil
- 1 tsp cumin seedstoasted
- a small pinch chilli flakes or powder
- 6 medium carrotspeeled and chopped
- 2 tsp soft brown sugar
- fresh chicken or vegetable stockmade up to 400ml
- 1 bunch corianderchopped
- (optional) low-fat crème fraîche
Nutrition: per serving
- kcal231
- fat7g
- saturates0.7g
- carbs33.6g
- protein10.7g
Method
step 1
Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.