{ Carrot Coriander Soup }

 

More SOUP SATURDAY! Here is one of my easy go to soups, carrot coriander!

{ ingredients }

  • EVOO
  • 1 yellow or white onion, chopped
  • 2 tbs. ground coriander
  • 1 clove of garlic, diced
  • 1 potato, peeled and chopped
  • 1 lb. of carrots, peeled and chopped (you can just use a bag of baby carrots or peel and chop a bunch of carrots)
  • 2 pints of vegetable stock
  • 1 squeeze of lemon juice
  • Salt & pepper
  • Dollop of heavy whipping cream (optional)
  • Dash of cumin and fresh cilantro for serving (optional)

{ directions }

  1. Heat the onion and garlic in a large pan, drizzled with EVOO. Cook for 5 minutes until softened. Stir in the ground coriander and potato, then cook for 1 min.
  2. Add the carrots, stock and a dash of salt and pepper, bring to the boil, then reduce the heat. Cover and cook for 20-30 minutes until the carrots are tender.
  3. Use immersion blender to blend until smooth. If adding cream, pour in a dollop of heavy cream while blending. Add salt and pepper.
  4. Garnish with cilantro leaves and/or a dash of cumin serve with your favorite salad bread.
  5. Yum! Enjoy!

Makes about 6-8 servings. Great the next day for lunch or dinner.

{ Keep Cooking in Love & Light! }

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