How to Cook Appetizing Carrot, Spinach and Coriander Soup!
Carrot, Spinach and Coriander Soup!. An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch. This slimming friendly Carrot and Coriander Soup is comfort in a bowl, perfect for calorie counting and diet plans like Weight Watchers.
Cilantro is an herb rich in antioxidants and vitamin K. Carrots are great sources of beta-carotene, which is a precursor to vitamin A and gives the vegetable its characteristic orange color. You can also freeze this soup, defrost in the fridge. You can have Carrot, Spinach and Coriander Soup! using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Carrot, Spinach and Coriander Soup!
- You need of Main ingredients.
- It’s 300 grams of Carrots (grated).
- It’s 300 grams of Spinach (Chopped).
- It’s 5 of Spring Onions (Chopped).
- It’s 150 ml of Double Cream.
- Prepare of Seasoning.
- It’s 2 tsp of Cayenne Pepper.
- Prepare 2 tsp of Ground Black Pepper.
- Prepare 1 tsp of Thyme.
- It’s 1 1/2 bunch of Coriander.
Carrot and coriander soup is a lovely light, classic soup, but I need something a little more warming today so I have spiced it up a little. I have added some cumin, and a hint of smoked paprika to perk this soup up a bit but still keeping it light and fresh. I like my soups on the thicker side so if you prefer. A carrot and coriander combination together makes the soup delicious.
Carrot, Spinach and Coriander Soup! step by step
- Combine "Main ingredients" apart from the cream, in add to pan. Simmer gently for ten minutes, adding water if needed..
- Add Seasoning, reserving some for garnish. Simmer a few more minutes..
- Transfer contents of pan into a Food Processor/ Blender. Whilst machine is running add double cream..
- Sprinkle over the remaining seasoning (to garnish). Transfer serving bowls and warm through if it has cooled. Enjoy..
Ingredients for Carrot And Coriander Soup Recipe. Carrot and coriander soup is a classic soup for a reason. This version picks up a little spice from the jalapeños and draws out the sweetness from the carrots by roasting them first. It has plenty of coriander for a perfectly spiced spoonful at every bite. This recipe was inspired by a soup of Diana Kennedy's.