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  1. Home
  2. vegetable soup

Carrot and cumin soup with fresh coriander

This soup is a classic for a reason. Stirring through coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch. - by Chantal Walsh
  • 05 Feb 2016
Carrot and cumin soup with fresh coriander
Cook: 35 Minutes - easy - Serves 2 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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This soup is a classic for a reason. Stirring through coriander before serving really brings the flavours out. Make double and freeze it, or save it for lunch.

Ingredients

1 onion, chopped

1 tbsp olive oil

1 tsp cumin seeds, toasted

small pinch chilli flakes or powder

6 medium carrots, peeled and chopped

2 tsp soft brown sugar

400 ml vegetable stock

1 bunch coriander, chopped

low-fat creme fraiche (optional)

Method

  1. Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute, then add the carrots, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrots are 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.
  • vegetable soup
  • healthy soup recipe
  • freezable soup recipe

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