Delia Smith Carrot Soup Food

CARROT & CORIANDER SOUP

Carrot & coriander soup image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Time 40m

Number Of Ingredients 7

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
Cover and cook for 20 mins until the carrots are tender.
Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

CARROT & GINGER SOUP

Carrot & ginger soup image

Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 10

Ingredients

1 tbsp rapeseed oil
1 large onion, chopped
2 tbsp coarsely grated ginger
2 garlic cloves, sliced
½ tsp ground nutmeg
850ml vegetable stock
500g carrot (preferably organic), sliced
400g can cannellini beans (no need to drain)
4 tbsp almonds in their skins, cut into slivers
sprinkle of nutmeg

Steps:

Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.

Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

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