Vegan Carrot and Coriander Soup
This Vegan Carrot and Coriander Soup is colorful, creamy, and packed with flavor. It's perfect for a simple dinner or a work week lunch. Plus, it's completely vegetarian, vegan, and dairy-free.
Servings 4 people
Calories 164kcal
Ingredients
- 1 tbsp olive oil
- 1 onion coarsely chopped
- 1 clove garlic minced
- 6 large carrots peeled, coarsely chopped
- 2 potatoes peeled, coarsely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 bunch cilantro with roots, washed, chopped
- 6 cups vegetable stock
Instructions
- Heat a drizzle of olive oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook 3-5 minutes, or until soft.
- Add the ground coriander, cumin, and ginger. Cook, stirring, for 1 minute or until aromatic.
- Add the cilantro/coriander, including the roots. Add the carrots, potato, and vegetable stock. Bring to a boil.
- Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until carrot and potato are tender.
- Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth.
- Return the soup to a clean saucepan. Season with salt and pepper to taste.
Notes
This recipe is completely vegetarian, vegan, and dairy-free.
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Nutrition
Calories: 164kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Sodium: 1486mg | Potassium: 795mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16090IU | Vitamin C: 21.5mg | Calcium: 77mg | Iron: 4.3mg