Directions:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.41 Kcal (2489 kJ) | ||
| Calories from fat | 22.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Sodium | 23301.88mg | 971% | |
| Potassium | 312mg | 7% | |
| Total Carbs | 116.31g | 39% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 232.09 Kcal (972 kJ) | ||
| Calories from fat | 8.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 4% | |
|---|---|---|---|
| Sodium | 9098.45mg | 971% | |
| Potassium | 121.82mg | 7% | |
| Total Carbs | 45.41g | 39% | |
| Sugars | 1.97g | 20% | |
| Dietary Fiber | 1.21g | 12% | |
| Protein | 0.47g | 2% | |
| Vitamin C | 2.8mg | 12% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.9mg | 4% | |
* 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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