Carrot and Coriander Soup

Prep:
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Cook:
4 servings
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Carrot and Coriander Soup
Carrot and Coriander Soup

Ingredients

1 TBSP extra-virgin olive oil

1 medium onion, sliced

1 pound carrots, washed and sliced (note: you can use other veggies here, too)

1 tsp coriander powder

4 cups vegetable stock (with no added preservatives)

1 large bunch fresh coriander (cilantro), remove the stems, washed and roughly chopped

salt and black pepper powder to taste

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1 TBSP (15 ml) extra-virgin olive oil

1 medium onion, sliced

454 grams carrots, washed and sliced (note: you can use other veggies here, too)

1 tsp (5 ml) coriander powder

946 ml vegetable stock (with no added preservatives)

1 large bunch fresh coriander (cilantro), remove the stems, washed and roughly chopped

salt and black pepper powder to taste

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Dietary Therapies
IBD-AID P1
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Recipe PDF

Instructions

  • Heat oil in a large pan and add sliced onions and the carrots.
  • Sauté the vegetables on a low heat for 5 minutes or until the vegetables start to soften.
  • Stir in the coriander powder and season with salt and pepper.
  • Add the vegetable stock and bring it to a boil for 10-15 minutes or until the vegetables are tender.
  • Bring the soup to room temperature and blend the soup with a hand blender or in a blender until smooth.
  • Reheat soup in a pan, stir in the chopped coriander leaves, and serve.
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Nutritional Info

Storage

Notes

This recipe was originally published in  

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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Grain-Free
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Gluten-Free
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Dairy-Free
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Lactose-Free
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Vegetarian
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Egg Free
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Nut Free
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Soy Free
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