Carrot and coriander soup
TM6 TM5

Carrot and coriander soup

4.5 (47 ratings)

Ingredients

  • 60 g rice
  • 1 - 2 pieces lemon zest or orange zest (5 x 2 cm)
  • 5 cm piece fresh ginger, peeled
  • 450 g carrots, cut into pieces
  • 1 red onion (approx. 150 g), cut into halves, to taste
  • 400 g water
  • 1 ½ tbsp Vegetable stock paste (see Tips)
  • 400 g full cream milk
  • 1 tsp sea salt, to taste
  • 1 ½ tsp ground black pepper
  • 70 g butter
  • 5 sprigs fresh coriander, roots and stems included, plus extra leaves for garnishing
  • 300 g pouring (whipping) cream

Nutrition
per 1 portion
Calories
1548 kJ / 369 kcal
Protein
5.7 g
Carbohydrates
18.8 g
Fat
29.8 g
Saturated Fat
19 g
Fibre
4.3 g
Sodium
772.3 mg

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