Carrot and Coriander Soup
From deliaonline, modified. Using coconut oil and coconut milk in place of butter and creme fraiche, I "veganized" this dish, making it healthier and cholesterol-free. Toasted pumpkin seeds gave this creamy, smooth soup a delightfully contrasted crunch.
Servings: 2
Ingredients
- 1 tablespoon of seeds coriander
- 1 tablespoon of coconut oil
- 2 pounds of carrots around 14–16 whole carrots, cut into 1-inch pieces after peeling and trimming.
- 1 tiny, smashed garlic clove
- 6 cups of low-sodium vegetable stock
- To taste, add salt and freshly ground black pepper.
- 3 tsp of coconut milk
- fresh cilantro as a garnish, if desired
- Optional: toasted pumpkin seeds
Instructions
- In a small skillet over medium heat, dry roast the coriander seeds until aromatic, about one to two minutes. Using a mortar and pestle, crush.
- In a soup saucepan, heat the coconut oil. Add the garlic, carrots, and two tsp of crushed coriander seeds. After giving the carrots a thorough stir, cover the pot and cook over medium-low heat for about ten minutes, or until the vegetables start to soften. When the veggies are cooked, add the stock, bring to a boil, lower the heat, and simmer partially covered for 20 minutes.
- Allow soup to cool somewhat before puréeing using a food processor or blender.
- Use salt and pepper to season to taste.
- Pour the mixture onto serving dishes and decorate with a swoop of coconut milk, freshly chopped coriander, pumpkin seeds, and the leftover toasted, crushed coriander seeds.
Notes
Nutrition Facts
Carrot and Coriander Soup
Amount Per Serving
Calories 205Calories from Fat 72
% Daily Value
Fat 8g12%
Saturated Fat 5g31%
Sodium 264mg11%
Potassium 1070mg31%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 11g12%
Protein 9g18%
Vitamin A 37890IU758%
Vitamin C 13.6mg16%
Calcium 98mg10%
Iron 2mg11%
Percent Daily Values are based on a 2000 calorie diet.