Carrot and coriander soup

Lynsey's Kitchen

Carrot & Coriander Soup

A warming Vegetarian and Vegan friendly lunch serving 4 people. Perfect for cold days and budget-friendly!

Prep 5m

Cook 25m

Serves 4

Type Vegan

What you need

600g Carrots, peeled and chopped 1 Onion, chopped 1 Potato, peeled and diced 1 tsp Ground coriander Small handful fresh coriander 1 Vegetable stock cube 900ml Hot water Black pepper

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How to make

1

Load the Soup Maker

Add the chopped carrots, onion, diced potato, ground coriander, fresh coriander, vegetable stock cube, and 900ml of hot water directly to your soup maker.

2

Set and Cook

Secure the lid onto the machine and select the smooth soup setting. Allow it to complete the full cycle.

3

Finish and Serve

Once finished, open the lid and stir well. Season with black pepper and add a little extra fresh coriander if desired before serving.

Saucepan Method

Don't have a soup maker? No problem. To make this on the hob:

• Add all the ingredients to a large saucepan.
• Bring the mixture to the boil, then reduce the heat and simmer gently for 25–30 minutes, or until the vegetables are completely soft.
• Carefully blend the soup with a stick blender until smooth.
• Add a little extra stock or water if the soup is too thick.

Tip: Always check the seasoning at the end as stock cubes can already be quite salty!

145Calories

4gFat

22gCarbs

3gProtein

Enjoy, Lynsey Queen of Clean xoxo

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