Carrot and cumin soup with fresh coriander
Serves 2
A little effort
Total time:
This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch.
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- 1 onionchopped
- olive oil
- 1 tsp cumin seedstoasted
- a small pinch chilli flakes or powder
- 6 medium carrotspeeled and chopped
- 2 tsp soft brown sugar
- fresh chicken or vegetable stockmade up to 400ml
- 1 bunch corianderchopped
- (optional) low-fat crème fraîché
Nutrition: per serving
- kcal231
- fat7g
- saturates0.7g
- carbs33.6g
- protein10.7g
Method
step 1
Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraîche to each bowl to serve, if you like.
