Spicy carrot and coriander soup

Vegetable crisps make a great crunchy topping for this fragrant and warming winter soup.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 1 tablespoon olive oil by Sainsbury's
  • 1 onion, peeled and finely chopped
  • Pinch of ground cumin by Sainsbury's
  • Pinch of crushed chillies by Sainsbury's
  • 1.25 litres vegetable stock
  • 500g carrots, peeled and roughly chopped
  • Pack of 2 bake at home white baguettes by Sainsbury's
  • 1 tablespoon fresh coriander leaves, finely chopped, plus a few sprigs to garnish
  • 20g Taste the Difference vegetable crisps, to garnish
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Recipe Information

Step by step guide to making Spicy carrot and coriander soup

  1. Heat the oil in a large pan, add the onion and cook for 3-5 minutes, until softened.
  2. Add the cumin and crushed chillies and cook, stirring, for a further 1 minute.
  3. Add the stock and carrots, bring to the boil, then simmer for about 15 minutes, or until the carrots are tender.
  4. Meanwhile, bake the bread to pack instructions.
  5. Transfer the soup to a blender and whizz until smooth. Stir through the chopped coriander, then ladle the soup into serving bowls.
  6. Sprinkle on some freshly ground black pepper and garnish with the extra coriander leaves and the vegetable crisps. Serve with the warm bread (for dunking!).

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Nutritional information for Spicy carrot and coriander soup

Nutritional information for Spicy carrot and coriander soup

Nutrition type per serving
Calories 299 kcal
Total Fat 6g
Saturated Fat 1.0g
Salt 0.9g
Sugar 15.4g

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