Soup is my secret weapon to get more vegetables into my boys. They absolutely love dunking chunks of bread, oat cakes or crackers into their soup and have done from a very young age. My husband on the other hand cannot think of having anything worse then soup for dinner so I try to make it for lunches at the weekend or as a starter before dinner or even as an after school snack which works a treat!
Growing up, I thought carrot and coriander soup was really posh (I still think it is) and not something we ate at home. Soup was something that came out of a tin and only in 3 flavours… Tomato, Cream of Chicken and Lentil. But as I got older, I found out about fresher tasting soups in cartons and carrot and coriander sounded so fancy I used to pick it just to be different, good job I liked it!
Making soup at home is so much cheaper than buying it and I think it tastes a lot fresher and nicer too. This Carrot and Coriander soup would make a great starter before a family meal, its light and flavoursome and a great way to get some of your 5 a day!
Clean Eating Carrot and Coriander Soup
- Yield: 4 Servings
- Ready In:
A light and flavoursome soup, perfect as a starter before your main meal.
- 600 grams Carrots peeled and sliced
- 2 Celery Stalks sliced
- 1 small/medium Onion diced
- 1 dried Bay Leaf optional
- 1 litre Stock
- 1/2 teaspoon Ground Coriander
- 2 Tablespoons Fresh Coriander roughly chopped
- 1/4 teaspoon Sea Salt
- Place the peeled and chopped carrot, celery, onion, bay leaf and ground coriander into a saucepan and pour over the stock.
- Give it a stir, cover with the lid and bring to the boil.
- Once bubbling, reduce heat and simmer for 20 minutes with the lid half on.
- After 20 minutes, or once the carrots have softened, turn off the heat and add the fresh coriander.
- Allow the soup to stand for 5 minutes before removing the bay leaf and blending with a hand blender or in a soup blender.
- Have a taste and add sea salt if needed and blend again.
- Serve with wholegrain bread of your choice.