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Jess
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Carrot and Coriander Soup

Serves
4
Preparation Time
10 mins
Cooking Time
45 mins
Calories Per Serving
317
Category
Lunch, Soup, Healthy

Ingredients

knob of butter
1 onion, finely chopped
650g carrots, peeled and roughly chopped
1 potato, peeled and chopped
1 tsp ground coriander
1 vegetable stockpot, made with 1ltr hot water
4 bake-at-home petit pains, to serve
30g pack fresh coriander
4 tbsp single cream
½ tsp paprika

Method

  1. Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
  2. Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
  3. Meanwhile, preheat the oven following the petit pains pack instructions. Bake for the last 8-10 mins of the soup’s cooking time, then remove the soup from the heat.
  4. Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves.
  5. Divide the soup between 4 bowls and swirl 1 tbsp cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Serve immediately with the warm petit pains alongside.
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