Creamy Carrot and Herb Soup 

Creamy Carrot and Herb Soup
439 kcal


Preparation:40 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories439 kcal(22%)
Protein6 g(12%)
Fat36 g(45%)
Carbohydrates27 g(10%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER


For servings

4 tablespoonsOil
2onions chopped
2 clovesgarlic chopped
1 teaspoonground Cumin
1 teaspoonground cilantro
1 teaspoonTurmeric
1 teaspoonChili powder
5 ⅓ cupscarrots peeled and chopped
4 cupsvegetable stock (or water)
1 cupcream
For the garnish
1carrots grated
4 sprigsfresh Cilantro chopped

Kitchen Utensils

1 Peeler, 1 Small knife, 1 Cutting board, 1 Bowl


1 Heat the oil in a large pan and gently cook the onions until translucent. Add the garlic, cook for 2 minutes then stir in the cumin, coriander, turmeric and chilli powder.
2 Cook for 2 minutes then add the carrots and stir until they are coated with the onion and spice mixture. Pour in the stock, bring to a boil and simmer gently until the carrots are tender.
3 Whizz with a blender until smooth and pass through a fine sieve. Return to the pan, add the cream and gently reheat.
4 Season with salt and pepper and serve garnished with grated carrot and chopped coriander.


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