Carrot and coriander soup (Serves 4) Cals 170pp – BBC Good Food

One of my fav soups! Very much needed after the terrible winter like weather we are experiencing in London!

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Ingredients
1tbsp olive oil
1 medium onion, cut into chunks (about 180g)
300g potatoes, peeled cut into chunks
1 tsp ground coriander
600g carrots, peeled and cut into chunks
2 stock cubes made up to 1 litre (I used 1 vegetable and 1 chicken)
Fresh coriander

Method
1. Heat the oil in a large pan. Add the onion and cook for 5 minutes until softened. Add the potato, ground coriander and cook for a further minute before adding the carrots stirring well in between.

2. Add the stock and bring to the boil. Cook for 25 minutes or until soft. Blend in a food processor or with a hand blender with the fresh coriander.

If needed adjust with extra water to get your preferred consistency, season and enjoy

Nutrition per portion*
Calories 170
Protein 4g
Carbohydrate 28g
Fat 6g
Fibre 5g

Lovely with fresh bread to dunk! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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