Directions:
- Heat oil in a large saucepan or stockpot.
- Add onions and cook until transparent.
- Add coriander root and cook for 1 minute or until fragrant.
- Add tomatoes and carrots and cook, stirring, until most of the moisture has cooked out of the tomato.
- Add chicken stock and pepper and bring to the boil.
- Reduce heat, cover and simmer for 20 to 30 minutes, or until the carrots are very tender.
- Add the extra half a cup of stock to replace liquid lost through evaporation.
- Add coriander leaves.
- Blend or process soup until smooth.
- Add cream, taste and adjust seasoning.
- For a smoother, velvety soup, press soup through a sieve and reheat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138 Kcal (578 kJ) | ||
| Calories from fat | 52.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 9% | |
|---|---|---|---|
| Cholesterol | 9.67mg | 3% | |
| Sodium | 181.72mg | 8% | |
| Potassium | 608.6mg | 13% | |
| Total Carbs | 19.39g | 6% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 5.04g | 20% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.4mg | 2% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 57.35 Kcal (240 kJ) | ||
| Calories from fat | 22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 9% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 3% | |
| Sodium | 75.52mg | 8% | |
| Potassium | 252.92mg | 13% | |
| Total Carbs | 8.06g | 6% | |
| Sugars | 3.83g | 37% | |
| Dietary Fiber | 2.09g | 20% | |
| Protein | 1.57g | 8% | |
| Vitamin C | 5.6mg | 22% | |
| Vitamin A | 0.5mg | 40% | |
| Iron | 0.2mg | 2% | |
| Calcium | 36.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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