Low-Fat Carrot & Coriander Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This soup has been created in Thailand, where cooking is often done with a lot of fat - I have created this recipe to teach my cook, as they have no concept of low-fat cooking. You can of course use freshly made chicken stock instead of stock cubes Ingredients:
cooking spray |
2 medium sized onions, chopped |
325 g tomatoes |
6 medium sized carrots, peeled & chopped |
1 liter boiling water |
2 chicken stock cubes, blended in the boiling water |
1 1/2 tablespoons ground coriander |
salt and black pepper |
3/4 cup fresh coriander (parsley & chives) |
low-fat yogurt, for presentation |
Directions:
1. Spray a little oil into base of stock pot (although you can dry-fry the onions).
2. Add the onions and gently cook for a few miniutes.
3. Add the ground coriander and gently stir this in, cook for a further minute.
4. Stir in the tomatoes & carrots and cook for 5 minutes.
5. Add the chicken stock and plenty of black pepper, according to taste.
6. Simmer for 25 minutes with the lid on.
7. Put the soup through a blender, blend to preferred consistency.
8. Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
9. Reheat and season to taste.
10. Serve in bowls and swirl in the low fat cream for presentation purposes only.
11. Serve with warm crusty bread.
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