Slow Cooker Carrot and Coriander Soup
Servings 4
Calories 94kcal
Equipment
Ingredients
- 1 onion
- 700 g carrots
- 1 tsp garlic puree
- 1 tsp ground coriander
- 2 vegetable stock cube
- 15 g fresh coriander
Instructions
- Peel and roughly chop the carrots and onion and put them in the slow cooker pot.1 onion, 700 g carrots
- Add the garlic puree, ground coriander and vegetable stock made with 900 ml (4 cups) boiling water. Cook on high for 2-3 hours or on low for 6-8 hours.1 tsp garlic puree, 2 vegetable stock cube, 1 tsp ground coriander
- Once the cooking time is up, the carrots will be soft and ready to blend.
- Add the fresh coriander (chopped), then you are ready to blend.15 g fresh coriander
- Blend until smooth either using a hand blender in the pot or by transferring the soup in batches to your food processor/blender.
- Season with salt and pepper, garnish with fresh coriander leaves and serve. Swirl in a little cream or yoghurt into each bowl if you like.
Notes
Substitutions
This recipe is vegetarian.
To make it vegan or dairy-free, ensure the cream or yoghurt you swirl through on serving (if using) is plant-based, and check that your stock is vegan.
The Marigold brand I normally use is vegan, so are many vegetable stock cubes.
To ensure the recipe is gluten-free, make sure you use a gluten-free stock cube (Knorr and Kallo have gluten-free options, while Oxo and Bisto contain gluten or wheat).
Variations
- Add ground cumin, turmeric or a pinch of garam masala to add warmth.
- Make it spicy by adding some chilli flakes or hot chilli powder.
- Add some parsnip or sweet potato in with the carrots for added goodness.
- oval slow cooker – I use a 3.5 litre one for soup.
- chopping board
- measuring jug
Nutrition
Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 464mg | Potassium: 631mg | Fiber: 6g | Sugar: 10g | Vitamin A: 29489IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 1mg