This cosy vegan carrot & coriander soup is warm, creamy and comforting. It's really easy to make, with around 100 calories per serving, which makes it a perfect recipe for weight loss. This carrot & coriander soup recipe is vegan, plant-based, oil-free, gluten-free, nutritarian friendly & will have everyone coming back for seconds!
RECIPE FEATURES:
Quick & easy: with 5 basic ingredients, this soup can be made in less than 30 minutes.
Perfect for weight loss: each serving is around 100 calories, so this can be a great addition to a salad.
Dietary needs: whole-foods plant-based, vegan, oil-free, gluten-free, salt-free
NOTES:
- Storing: Let the soup cool down completely and then store in a glass container in the fridge for up to 5 days. It can also be stored in the freezer and thawed overnight.
- Reheating: I recommend reheating in a saucepan, but you can also reheat in the microwave.
- You can use either fresh or dried coriander, they both work.
- If you like your soup thick then reduce the water to 3 cups instead of 4. Remember that your soup will thicken in the fridge!
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Carrot + Coriander Soup
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
25 minutes
This cosy carrot & coriander soup is warm, creamy and comforting. It's really easy to make, with around 100 calories per serving, which makes it a perfect recipe for weight loss. This carrot & coriander soup recipe is vegan, plant-based, oil-free, gluten-free, nutritarian friendly & will have everyone coming back for seconds!
Ingredients
- 1 kg of carrots
- 1 white onion
- 3 garlic cloves
- 2 tbsp dried or fresh coriander
- 1 vegan vegetable stock cube (low salt/sodium)
- 4 cups of water
- Pinch of black pepper
Garnish
- Pinch of fresh or fried coriander
- 1 tsp pumpkin seeds
- 1 tbsp Dairy-free Greek or natural yogurt
- Pinch of paprika
- Slice of wholegrain bread
Instructions
- Dice the garlic cloves as small as you can, and chop a white onion into small chunks. Add them to a large saucepan with a splash of water and turn on the heat to medium.
- Peel + chop your carrots and add them to the saucepan with your garlic and onion.
- Water saute your carrots, garlic + onion for around 5 minutes - this means keep adding splashes of water into the pan to cook your ingredients rather than using oil.
- Then add your vegan vegetable stock cube, around 3 cups of water & 2 tbsp fresh or dried coriander. Put a lid on your saucepan and cook your ingredients for around 10 more minutes until the carrots have softened.
- Transfer the contents of your saucepan into a blender, add a pinch of black pepper and blend until smooth.
- Add your toppings (dairy-free yogurt, pumpkin seeds, coriander) and enjoy!
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 106Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 320mgCarbohydrates 25gFiber 8gSugar 10gProtein 3g
