Carrot and Coriander Soup

Hi, this recipe is from This Website and is really thick and spoonable as well as tasting amazing. As well as this, it is super quick and easy and has simple ingredients that lots of people have, all I needed was extra carrots! I was inspired to try this recipe because in my latest post {hara bhara veg kebabs} I used 3tbsp of coriander but to get that small amount of herb, I had brought a huge bag of coriander and the leftovers were just sitting in the fridge and starting to go off. So, after sorting through the coriander and throwing away the bits that were unusable, I decided that ,to use up the rest of this coriander, I would make a carrot and coriander soup. Now, I haven't had a full bowlful yet as I've frozen the soup straight away for another weeks tea but the bits I did try out of the saucepan were delicious. I hope you enjoy!

Dietary Info:

-Dairy-Free

-No Nuts

-Gluten-Free

-Unsuitable for Vegans {Fish sauce. However, substitutes are more widely available now}

-Unsuitable for Vegetarians {Fish sauce}

Nutrition information: {From original website}

Servings: 4

Serving size:298g

	1 serving	Average 100g
Energy	423 kJ	142 kJ
	101 Cal	34 Cal
Protein	2.8 g	0.9 g
Fat, total	3.7 g	1.2 g
- Saturated	0.6 g	0.2 g
Carbohydrate	10.1 g	3.4 g
- Sugars	9.8 g	3.3 g
Sodium	186 mg	62 mg

Ingredients:

-4-5 carrots, peeled and chopped into chunks {I used 5 big carrots}

-1 onion, diced

-1tbsp olive oil {I used extra virgin}

-1tsp fish sauce

-2 cups vegetable stock, salt-reduced, if possible {1 cup =  235ml and 1/4 of my veg stock cube makes 112ml so 1 stock cube is the right amount of stock. But, because my carrots were quite large, I had to add more stock. Altogether, in my soup, I used 1 and 1/2 stock cubes}

-1tsp crushed ginger {I used ground ginger}

-1tsp crushed garlic {1 clove finely chopped}

-2tsp ground coriander

-1/2 bunch of fresh coriander leaves {About a handful}

Method:

1: In a medium pot, heat you olive oil and saute the onions for 5-8mins, or until soft.
2: Add in your ground coriander and stir for a further minute until aromatic.

3: Now, add your garlic and ginger. Stirring for another minute.

4: Add the chopped carrots and stock, then the fish sauce and simmer for 20mins, until the carrots are softened. {Season with salt and pepper}
5: Get a blender and blitz your carrot soup until you reach your desired consistency. When ready, add in your coriander and blitz for a few seconds just to break up the leaves or chop up before hand and stir through. Either serve or freeze/put in the fridge for another time. Enjoy. {If freezing make sure the soup has fully cooled before putting in the freezer}