Creamy Carrot and Coriander Soup
We all probably need some healthy vegetables after the long, indulgent Easter weekend. How does Creamy Carrot and Coriander Soup sound?
This soup gets its creaminess from the Lactofree Soft White Cheese, so if you are not in the mood for carrots, feel free to use any other veg without losing any of the creamy texture! A delicious alternative to carrots and coriander is to use a variety of mushrooms and mixed herbs – add in a little truffle oil if you are feeling a little indulgent.
Ingredients:
175g carrots
50g Lactofree soft white cheese
1 large onion
1 clove garlic
850ml stock
1 tbsp tomato puree
1 bay leaf
Fresh coriander
Method:
1. Thinly slice the carrots and onion and finely chop the garlic.
2. Add to a pan with olive or vegetable oil, cover and allow to sweat for 10 minutes.
3. Pour in the stock and bring it to the boil.
4. Add the bay leaf and chopped coriander. Cover and simmer for 20 minutes.
5. Put the soup into a blender with the cheese and tomato paste and blend until smooth.
6. Season to taste and add a small swirl of cream cheese and a couple of coriander leaves to serve.
For more delicious dinner ideas, visit our Recipe Club to sample and submit your favourites.
Comments (0)