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Carrot and Coriander Soup Recipe

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Carrot and Coriander Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Carrots, raw | 1.50 lb medium
  • Oil, sunflower, linoleic less than 60% | 1.00 tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Home prepared, chicken stock | 3.75 cup
  • dried coriander leaf | 1.00 tsp
  • Lemon peel, raw | 1.00 tsp
  • Lemon juice, raw | 2.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Parsley, raw | 1.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 131.35 mg

Fat per serving: 4.42 g

Saturated fat per serving: 0.77 g

Protein per serving: 5.21 g

Sodium per serving: 327.84 mg

Cholesterol per serving: 4.50 g

Instructions

  1. Chop carrots and onion then set aside.
  2. Heat oil in a large saucepan then saute the onion until soft.
  3. Add lemon rind and juice, coriander, soup, carrots with seasoning.
  4. Heat till it begins boil, cover and let cook for 20 minutes.
  5. When carrots are tender, blend in a blender until pureed. Transfer back to the pan and adjust seasoning.
  6. Heat again, sprinkle parsley leaves and serve at once.

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