Carrot & Coriander Soup

cc1

Autumn is now upon us in London, and I’m feeling the drop in temperature instantly. I tend to make heaps of soups during the winter months. They are great for lunch as they fill you up but are super nutritious also, if you use the right ingredients. Carrots are a great source of fibre and are also high in vitamins C & K, and once again, here I am trying to increase my vitamin K levels in the lead up to my birth. They are also a good natural source of iron and folate, important not just during pregnancy.

Ingredients

Drizzle of coconut oil
About 8 large carrots
2 potatoes
1 onion
1 tsp ground coriander
1 tbsp organic vegetable stock in 1.5 Litres boiling water
Salt & Pepper
Large handful fresh coriander

Method

Peel and chop all the veg then heat the oil in a large saucepan. Once hot, add the onion and cook for a minute, then add the potato, cook for a further minute, stirring a lot. Finally add the carrots, followed by the ground coriander, then add your stock and mix well.

Add a little pepper, wait until it just starts to boil then turn down, put the lid on and leave it to simmer for about half an hour.

Once all the veg is soft, either use a handheld blender if you have one, or put it all in a food processor, along with the fresh coriander, and blend. Taste to see if it needs any salt and as add required.

Enjoy!

Love,
Lauren

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s