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Carrot & Coriander Soup

(0)
40 Min
 
portions
7 %

Carbs

1 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1343 g
Energy 142 kJ / 34 kcal 1903 kJ / 454 kcal
Sat. fat 1 g 2 g
Unsat. fat 1 g 9 g
Fibre 2 g 22 g
Salt 174 mg 2331 mg
Author: Marc van Hussen
Units:
 
  • 600 ml
    Tap water
  • 500 g
    Carrot
  • 100 g
    Onion
  • 100 g
    Potato
  • 10 g
    Coriander leaves
  • 11 ml
    Olive oil extra-virgin
  • 5 g
    Sea salt
  • 5 ml
    Wine vinegar
  • 4 g
    Coriander seed
  • 4 g
    Fenugreek seed
  • 3 g
    Pepper, black
  • 2 g
    Cumin
  • 1.3 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Hand blender , 1 x Plastic cutting boards , 1 x Chefs knives
Method

Preparation time

10 Min

Cooking time

30 Min

Show pictures

1

Place the sauce pan on a medium heat and add the oil. when the oil is hot, add the coriander and fenugreek seeds. allow to fry for 1-2 minutes. 

2

Peel and dice the onion and the potato and add to the pan. stir and fry until glazed.

3

Peel and cut the carrots into slices and add to the sauce pan, also add the cumin. fry for 5-7 minutes.

4

Add the vinegar and stirr through the mixture. when its dry again, add 400 ml of water (2 cups) and and salt and pepper; allow to simmer for 20-25 minutes

5

Wash and finely chop the coriander leaves.

6

Test a carrot and when they're soft, take the pan from the stove and blend to a smooth sauce using a hand blender.

7

Add the remaining water and blend to a smooth soup; add half the coriander and give a short pulse with the hand blender.

8

Place the pan back on the heat for a moment and add pepper, salt and water to taste and desired consistency.

9

Serve in a nice bowl and sprinkle over some of the coriander.

Tips

1

Serve with some toast and a little cloud of creme fraiche.

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