Creamy Carrot Soup
This carrot soup recipe is a nice light soup that is great hot or chilled. It's a different way to eat carrots, and it is very simple to put together.
Servings: 4 bowls
Ingredients
- 4 cup carrots, scrubbed and chopped
- 1 tsp olive oil
- 1 onion, diced
- 2 potatoes, scrubbed and cubed
- 3 tsp coriander, toasted
- pinch sea salt
- 4 cup vegetable stock, or water
- 1 Tbsp fresh mint, , chopped
- 1 Tbsp fresh cilantro, , chopped, or parsley
- 1 cup non-dairy milk, (almond, coconut, cashew, rice, etc)
- black pepper, to taste
Instructions
- Heat a large sauce pot to medium and saute the onion in the oil until softened. Add the potatoes to the onion in the pan, then add the carrots, then the celery. Cook over gentle heat for 3-4 min, sprinkle with a pinch of salt and then cover. Reduce the heat even further and sweat for about 10 minutes Add the water or stock and bring to a boil. Half-cover the pan and simmer for another 8-10 min, until the carrots and potatoes are tender.
- Toast the whole or ground coriander by putting in an oven for a few minutes. Set aside.
- Process the soup in a food processor or blender until smooth. Stir in the milk and spices. Season, heat gently, taste and adjust seasoning. Serve garnished with the reserved celery leaves. Try adding a bit of lemon juice just before serving to freshen the soup.
Nutrition
Calories: 166kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 371mg | Potassium: 787mg | Fiber: 7g | Sugar: 9g | Vitamin A: 22800IU | Vitamin C: 30.5mg | Calcium: 210mg | Iron: 1.4mg
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