Carrot and Coriander Soup
This is a lusciously hearty, enthusiastically spiced, cheerfully vivid soup that belies the fact that it’s pretty lightweight, too, at 50 calories a cup.
I omit the cilantro and coriander occasionally and substitute with 3 teaspoons of fresh, grated ginger, along with a teaspoon of ground ginger, on occasion, for a soup with more zing 🙂
What you need:
- carrots, skinned and chopped, 1 1/2 pounds’ worth (276 cals)
- tomato juice, two cups (90 cals)
- leek, 1/2 (chop the white bit only) (30 cals)
- agave, 1 tsp (10 cals, optional)
- veg stock, 3 cups (45 cals)
- cilantro, handful of, chopped
- ground coriander, 1 1/2 tsp
- garam masala, 1 tsp
- juice and zest of half a lemon
- season to taste
- Saute the leek in a modest drizzle of olive oil till fragrant and it wilts
- Add the ground spices
- Add the carrots and a bit of stock, stew till the carrots soften a touch
- Add the remaining stock, tomato juice and agave, lemon juice and zest
- Steep for about 25 minutes or till the carrots are tender enough to puree
- Adjust seasoning (it may not need any!)
- Whiz in a processor with the cilantro leaves, till smooth
- Serve with a dollop of sour cream (23 cals per tbsp) or Greek yoghurt (8 cals per tbsp, non-fat) and sprig of cilantro.
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