Carrot And Coriander Soup
Try this Carrot And Coriander Soup recipe, or contribute your own. "Celery" and "More simply" are two of the tags cooks chose for Carrot And Coriander Soup.
Yield: 6 servings Ready in 1 hours
favorite of 1 people 2 people want to try
|50 gUnsalted butter; (2oz)|
|1 1/2 tbFinely grated ginger|
|1/4 tsAllspice; cumin, chilli|
|1/2 tsCurry powder|
|1/2 tsGround coriander|
|2 Onions; peeled and finely|
|1 Parsnip; peeled and diced|
|1 Stick celery; diced|
|1 kgCarrots; peeled and sliced|
|75 gRed lentils; washed (3oz)|
|1 25 grams long grain rice;|
|1 3/4 lVegetable stock; (3 pint)|
|1 400 milliliter can coconut|
|2 tbFreshly squeezed lime juice|
|3 tbFreshly chopped coriander|
Carrot And Coriander Soup Preparation
Melt the butter in a heavy bottomed saucepan with the spices and cook over a medium heat for 3 minutes. Add the vegetables and stir to combine, cook for a further 8 minutes. Add the lentils and the rice, fold in before adding stock. Bring to the boil and simmer for 30 minutes - or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser until smooth. Return to the heat, add coconut milk, lime juice and coriander. Heat through but do not reboil. Per serving: 524 Calories (kcal); 28g Total Fat; (46% calories from fat); 11g Protein; 62g Carbohydrate; 21mg Cholesterol; 2078mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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