Soup Maker Carrot and Coriander Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
93 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
International, British
Soup Maker Carrot and Coriander Soup
Description
The process begins by sautéing onion and garlic in olive oil to develop flavor, then combining these with chopped carrots, vegetable stock, cumin, salt, and black pepper in the soup maker. The smooth soup setting purées the ingredients into a creamy texture. Fresh coriander is added and briefly blended at the end to deliver a bright herbal note.
The soup features the natural sweetness of carrots complemented by the warmth of cumin and the distinctive freshness of coriander leaves. Its consistency can be adjusted through vegetable stock quantity, allowing a preferred thickness.
It can be garnished with red pepper chili flakes for a subtle kick, fresh coriander leaves, and croutons for added texture. The soup suits a starter or light meal, balancing comfort and freshness.
Notes suggest that the soup's flavor can be customized by adding cream or coconut milk for richness or adjusting spices to taste. Leftovers store well in airtight containers in the refrigerator for up to five days or frozen for up to three months.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic
- 500 g carrot approximately 1lb
- 600 ml vegetable stock (use more vegetable stock, if you prefer a thinner soup)
- ¼ teaspoon cumin
- ½ teaspoon salt use more, or less, to taste)
- black pepper to taste
- ½ Coriander small bunch, fresh
Optional (garnish)
- red pepper chili flakes to garnish, fresh coriander leaves
- Coriander
- croutons
Instructions
- Use a pan or the saute function if your soup maker has one, to saute onion and garlic in olive oil. Otherwise, just add the oil, onion and garlic to the soup jug.
- Add the rest of the ingredients, except the coriander, to your soup maker. Close the jug and press the smooth soup setting.
- Once the cycle has finished, check and adjust the seasoning.
- Add the coriander and briefly blend for 15 seconds to combine. Check and adjust the salt and pepper, if necessary. See notes below.
- Garnish as preferred, ladle into bowls, and serve.
Notes
- Adjust the vegetable stock amount to achieve preferred soup thickness.
- Add cream or coconut milk for a richer, creamier texture if desired.
- Omit chili flakes if you prefer a non-spicy version.
- Store leftovers in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 974mg | 41% |
| Potassium | 410mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 21218IU | 424% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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