CARROT AND CORIANDER SOUP
Preparation
Per 4-6 serves
Preparation time: 15 minutes Cooking time: 25 minute
Heat the oil in a large saucepan, add the onion, and then fry for 5 minutes until softened. Stir in the ground coriander and sweet potato, and then cook for 1 minute.
Add the chopped carrots and stock, bring to the boil, and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
Tip into food processor with the fresh coriander, then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Serve with warmed Mevalia Breadsticks or Ciabattine.
Nutritional values
| Nutritional values | 100 g | Per 4 serves | Per 6 serves |
| Energy kcal | 21 | 93 | 61 |
| Fat g | 0.8 | 3.8 | 2.5 |
| Saturated fat g | 0.1 | 0.6 | 0.4 |
| Carbohydrate g | 3.1 | 14.1 | 9.4 |
| Sugar g | 2.1 | 9.6 | 6.4 |
| Fibre g | 0.7 | 3.1 | 2.1 |
| Salt g | <0.01 | 0.1 | 0.09 |
| Protein g | 0.3 | 1.3 | 0.8 |